Total Time
30mins
Prep 10 mins
Cook 20 mins

This soup From Swanson® Broth is easily made from ingredients in the pantry and sure to delight with its rich color and distinctive flavor.

Ingredients Nutrition

Directions

  1. Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook until they're tender-crisp. Add the potato and garlic and cook for 1 minute.
  2. Drain the liquid from the beets and reserve 1 cup beet juice. Add the beets and broth to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes more or until the potato is tender.
  3. Place 1/2 of the broth mixture into an electric blender or food processor container. Cover and blend until smooth. Pour into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all of the pureed mixture to the saucepan. Stir in the reserved beet juice, dill and black pepper. Cook over medium heat until the mixture is hot.
  4. Serve with sour cream.
Most Helpful

Having an untold number of pint jars of home canned beets I settled on a quick and easy soup, hoping to make room for this fall's harvest. I managed to use 3 pints, so that's a start! The recipe calls for 2 cans commercially prepared, but you can easily use a little more if you like. Vegetable broth substitutes well for the chicken broth. Using my Ninja cut down on cooking time a great deal, and the end result pureed in the blender. I wasn't sure about the dill............so I sprinkled a little bit on a spot and tasted it. Not bad, so I added more to the bowl and it was really good! Fresh ground sea salt, pepper and my preference is sour cream. Makes a boat load, and I bet this would be good with a crouton. Thinking about slicing some swiss chard thin and adding it to the cooled soup. That's another thing, this makes an excellent COLD soup too.

Nina's Mom August 29, 2014