Savory Beet Soup

Savory Beet Soup
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice
  • 1 bay leaf
  • ½ teaspoon salt
  • 8 teaspoons reduced-fat sour cream
  • 1 teaspoon olive oil
  • 4 cups fat-free, less-sodium chicken broth
  • + 15 more ingredients
    • 2 cups water
    • 1 medium potato, peeled and halved crosswise
    • 1 teaspoon olive oil
    • 2 cups water
    • 4 cups fat-free, less-sodium chicken broth
    • 3 medium beets, peeled and halved
    • ¼ teaspoon freshly ground black pepper
    • 8 teaspoons reduced-fat sour cream
    • ½ teaspoon salt
    • 1 teaspoon lemon juice
    • 1 bay leaf
    • 3 medium beets, peeled and halved
    • 1 cup chopped onion
    • 1 cup chopped onion
    • 1 medium potato, peeled and halved crosswise

Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf. Place one-third broth mixtur...

View full recipe at My Recipes

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