Wednesday, March 17, 2010

Beet Soup with Potatoes and Beet Greens

A great way to make the most of your CSA shares is to try the same vegetables in different forms. If you are using beets only for salads and throwing the greens, try this recipe for a great way to get the nutritients from the beet greens. Beet greens are rich in potassium, calcium, vitamin A and other minerals and vitamins. They also contain high amounts of lutein and beta-carotene. You can also puree the soup with a hand blender and served with creme fraiche on top.

1 tablespoon olive oil
1 cup chopped onion
1 cup diagonally sliced carrot
1/2 cup finely chopped celery
1 1/2 cups finely chopped peeled beets (about 3/4 pound)
1 1/2 cups finely chopped red potatoes (about 1/2 pound)
1 1/2 cups water
2 tablespoons tomato paste
1/8 teaspoon black pepper
2 (10 1/2-ounce) cans beef broth (vegetable stock for vegetarian version)
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
4 cups coarsely chopped beet greens (about 1 pound)
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion, carrot, and celery; sauté 5 minutes or until tender, stirring frequently.
3. Stir in beets and next 6 ingredients (beets through tomatoes).
4. Bring to a boil; reduce heat, and simmer 35 minutes or until vegetables are tender.
5. Stir in beet greens and cook 5 minutes.
Recipe is adapted from Jean Kressy, Cooking Light, March 2001

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