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Print This Potato and Beet Soup Recipe

Potato and Beet Soup Recipe

Potato and beet soup made with home ingredients.

I simplified this recipe even more by using my frozen potatoes and beets from this years garden.
1 1/2 pounds ground sausage
2 Tbs. olive oil
1 medium onion, chopped
2 cloves garlic, crushed
3 stalks of celery, chopped
32 oz. fat free chicken broth
3 large golden beets, cubed
1 Tablespoon cummin
1 Tablespoon parsley
1 large Yukon gold potato, cubed
Salt and pepper to taste

Stovetop Temp:medium
Recipe Cooking Time:
Pan Type: dutch oven or similar pan

Potato and Beet Soup Directions

Preheat Oven.

In a Dutch oven, over medium high temperature, heat 1 tablespoon of oil and saute the onions and celery for 3-4 minutes. Add in the crushed garlic and cook for another 30 seconds.

Add in the chichen broth, spices, beets and potatoes, reduce heat and simmer for about an hour untill beets and potatoes are thoroughly cooked.

With all the meat in the pan; reduce heat and stir in the remaining flour until all the meat is coated. Gently stir to brown the remaining flour.

In a seperate pan brown the sausage, stirring untill no longer pink.

When potatoes, beets and meat are cooked, combine and serve.

I like to cook my meat seperately, just add in for the final heating when your vegetables are done. This will prevent the meat from getting over-cooked, it will retain the flavor of the meat and keep everything in your soup from tasting exactly the same.

Pair up the Potato and Beet soup with our Apple Downsideup Cake.

Recipe Serves: 8

Nutrition Facts for Potato and Beet Soup
Serving Size 297 g
Amount Per Serving
Calories 381
Calories from Fat 256
Total Fat 28.5g 44%
Saturated Fat 8.5g 42%
Trans Fat 0.2g
Cholesterol 71mg 24%
Sodium 1054mg 44%
Potassium 636mg 18%
Total Carbohydrates 10.4g 3%
Dietary Fiber 1.9g 8%
Sugars 6.4g
Protein 20.5g
Vitamin A 5% Vitamin C 9% Calcium 7% Iron 15%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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