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  • Summary

    This recipe for pureed beet soup is from the January/February 2008 issue of Everyday Food.

    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, coarsely chopped
    • Coarse salt and freshly ground pepper
    • 2 pounds beets, peeled and cut into 1-inch chunks
    • 1 can (14 1/2 ounces) reduced-sodium chicken broth
    • 1 to 3 teaspoons fresh lemon juice

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 120 % Daily Value *
    • Total Fat: 5 g 7.34%
    • Saturated Fat: 1 g 3.26%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 277 mg 11.56%
    • Calcium: 36 mg 3.59%
    • Potassium: 589 mg 16.82%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 8.08%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 17 g %
    • Dietary Fiber: 5 g 18.71%
    • Sugar: 11 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 1.01%
    • Vitamin C 16.09%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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