Hearty Beet Soup
Recipe courtesy of Teri Underwood, R.D. Beets are high in betalain, a substance that provides anti-inflammatory and detoxification support.
Serves 6-8
Wash and chop the onion. Crush or mince the garlic. Add oil to small fry pan. Sauté the onion and garlic on medium heat until translucent. Set aside.
Wash and coarsely chop beets, celery, zucchini or eggplant, and potatoes. Add the vegetables, water, tomato sauce, and onion-garlic mix to a large stock pot, sauce pan, or Dutch oven. Simmer until the vegetables are done. Approximately one hour.
Serves 6-8
- 1 large onion, chopped
- 6 cloves of garlic, minced or crushed
- 1 Tab. olive oil or organic canola oil
- 4 beets, stems and leaves
- 4 large celery stalks
- 1 medium zucchini or eggplant
- 3 large potatoes
- 4 cups water
- 1-10 oz. can of tomato sauce
- 1 Tab. reduced sodium soy sauce
Wash and chop the onion. Crush or mince the garlic. Add oil to small fry pan. Sauté the onion and garlic on medium heat until translucent. Set aside.
Wash and coarsely chop beets, celery, zucchini or eggplant, and potatoes. Add the vegetables, water, tomato sauce, and onion-garlic mix to a large stock pot, sauce pan, or Dutch oven. Simmer until the vegetables are done. Approximately one hour.
