Tangy Beet Soup

Ingredients

• 1 pound beets
• 1 Tablespoon olive oil
• 1½ cups onions, chopped
• 2 garlic cloves, minced
• 1½ cups red cabbage, shredded
• 1 14.75-ounce can tomatoes, diced
• 1½ cups chicken broth, fat free
• 2 cups water
• ¼ cup balsamic vinegar
• 1 Tablespoon sugar
• 1 teaspoon dill weed
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup yogurt, low-fat

Method

• Roast beets in 400° oven for 40 minutes or until easily pierced with a knife. Cool, peel, and quarter.
• In large skillet heat oil and sauté onions, garlic and cabbage until cabbage is wilted (about 10 minutes).
• Add rest of ingredients except yogurt, cover and simmer for 30 minutes. Let cool.
• Process in food processor or blender until fairly smooth but retaining some texture.
• Garnish with a dollop of yogurt and a pinch of dill weed. Serve warm or chilled.

Per Serving: 111 calories, 3g protein, 20g carbohydrate (4 fiber), 3g fat (0g sat, 3g mono/poly), 530mg sodium