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    You are in: Home / Recipes / Beet and Vegetable Soup Recipe
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    Beet and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    40 mins

    45 mins

    Chef #570804 Halifax Liz's Note:

    This recipe appeared in a local newspaper insert. It is very healthy and suitable for vegetarians. Certainly warms you up on a cold evening. I have made some adjustments to suit our tastes. Enjoy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute onions and garlic in oil until soft but not brown , over low heat.
    2. 2
      Increase heat to medium high and add beets, carrots, celery, celery root and half the dill.
    3. 3
      Saute until vegetables have released their liquid, dried and start to turn golden.
    4. 4
      This takes about 20 minutes.
    5. 5
      Add stock and tomatoes with their juice and bring to a boil.
    6. 6
      Reduce heat and cook until vegetables are soft, which takes about 30 minutes.
    7. 7
      Add orange zest and juice and remaining dill.
    8. 8
      Season to taste.

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    Ratings & Reviews:

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    Nutritional Facts for Beet and Vegetable Soup

    Serving Size: 1 (167 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 117.4
     
    Calories from Fat 51
    44%
    Total Fat 5.7 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 211.7 mg
    8%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 3.6 g
    14%
    Sugars 7.2 g
    28%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    celery root

    vegetable stock

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