How To Prepare
Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 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 mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.
Divide soup evenly among each of 8 bowls.
Pair with a protein dish for a complete meal
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Ingredients
- 1 teaspoon olive oil
- 1 cup chopped onion
- 4 cups no salt added chicken broth
- 2 cups water
- 1/4 teaspoon freshly ground black pepper
- 3 medium beets, peeled and halved
- 1 medium potato, peeled and halved crosswise
- 1 bay leaf
- 1 teaspoon lemon juice
Ingredients
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