Beet and Tomato Soup



2 Tablespoons vegetable oil
1 onion, chopped
1 clove garlic, chopped
½ teaspoon salt
4 small beets, washed, peeled and cubed
6 carrots, washed, peeled and sliced
1 28-ounce can diced tomatoes
4 cups low-sodium chicken or vegetable broth
½ teaspoon black pepper
Juice of 1 lemon

  1. Heat oil in a large pot over medium heat.
  2. Add the onion, garlic, and salt and cook for 5 minutes.
  3. Add the beets, carrots, tomatoes, and broth.
  4. Bring to a boil, then reduce heat to low.
  5. Cover and cook for 1 hour.
  6. Let cool, and blend soup in batches until smooth.
  7. Stir in lemon juice and chill in the refrigerator if desired.
  8. Soup can be served cold or hot.

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