Green Beans & Beet Rootsand Leaves Soup
Recipe: #20316
July 24, 2015
Categories: Beans, Beans (String), Beet, Bisquick, Sunday Dinner Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, more
""
Ingredients
Nutritional
- Serving Size: 1 (374.5 g)
- Calories 130.2
- Total Fat - 7.9 g
- Saturated Fat - 3.7 g
- Cholesterol - 13.2 mg
- Sodium - 1432.8 mg
- Total Carbohydrate - 11.6 g
- Dietary Fiber - 2.3 g
- Sugars - 4.2 g
- Protein - 3.9 g
- Calcium - 89.1 mg
- Iron - 0.8 mg
- Vitamin C - 4.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Trim leafy tops off beets, leaving 1 in. of stems attached. Wash beets and leaves, discarding tough stems.
Step 2
Put beets in a medium saucepan and cover with water. Bring to a boil, covered; reduce heat and simmer until beets are tender when pierced, 35 to 45 minutes. Drain and let cool. Remove skin and stems, grate them
Step 3
Heat oil in a large pot over medium-high heat. Add onion and garlic and cook until lightly browned, about 4 minutes.
Step 4
Add broth and beets, add beans undrained that you have whirled in blender, add thyme; bring to a boil.
Step 5
Stir in reserved beet greens that have been minced fine and cook until wilted, about 1 minute. Add more broth if you like.
Step 6
Season with salt and freshly ground black pepper then add in sour cream.
Tips
No special items needed.