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Print This Sauteed Carrot and Beet Soup Recipe

Sauteed Carrot and Beet Soup Recipe

Carrot and Beet Soup in Blue Bowl

32 ounces fat free chicken broth

1 Tablespoon olive oil
2 large carrots, sliced
2 stalks celery, sliced
1 small onion, chopped
3 golden beets, sliced
2 cups chopped greens (kale, chard, spinach)
2 cloves garlic, crushed
1/2 teaspoon sage
1/2 teaspoon lemon pepper
salt to taste
1/4 teaspoon fennel seed
1/2 teaspoon tumeric

Stovetop Temp: simmer
Recipe Cooking Time:
Pan Type: dutch oven

Sauteed Carrot and Beet Soup Directions

In a large soup pot saute the onions, crushed garlic, celery, carrots and golden beets in 1 tablespoon of olive oil. Sprinkle in the seasonings and stir to coat the simmering vegetables.
When onions have cooked enough to give them a clear appearance, pour in about 1/2 water and simmer until carrots and beets are cooked.
When vegetables are finished cooking, layer the mixed greens on top of simmering vegetables and cover for about three minutes.
Pour fat free chicken broth over the greens and stir. Heat thoroughly and season to taste with salt and pepper.

Serve Sauteed Carrot and Beet soup along with our 2 Grain Banana Bread.

Soup Recipe: Serves 4

This Sauteed Carrot and Beet soup recipe is naturally low in calories yet very satisfying. You will find that you tend to eat less when your food is flavor packed.
Nutrition facts: for Sauteed Carrot and Beet Soup
Serving Size 384 g
Amount Per Serving Calories 130
Calories from Fat 45
Total Fat 5.0g 8%
Saturated Fat 0.9g 5%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 851mg 35%
Potassium 649mg 19%
Total Carbohydrates 14.8g 5%
Dietary Fiber 4.5g 18%
Sugars 7.7g
Protein 6.6g
Vitamin A 185% Vitamin C 42% Calcium 9% Iron 9%

No cholesterol
High in dietary fiber
High in manganese
High in niacin
High in potassium
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C

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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!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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