Tangy Beet Soup

Serves 4 with leftovers

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