Rustic Vegetable-Beet Soup

2 tbsp. olive oil 2 chopped onions 2 chopped carrots 1 peeled and chopped sweet potato 2 minced garlic cloves 2 chopped zucchini 28 oz. vegetable broth 1 can chickpeas 2 tbsp. fresh parsley and dill 1 jar pickled beets Heat olive oil in saucepan over medium heat. Add onions; sauté 5 minutes. Add carrots,…

Rustic Vegetable-Beet Soup

recipe image

2
tbsp.

olive oil

2


chopped onions

2


chopped carrots

1


peeled and chopped sweet potato

2


minced garlic cloves

2


chopped zucchini

28
oz.

vegetable broth

1


can chickpeas

2
tbsp.

fresh parsley and dill

1


jar pickled beets

  1. Heat olive oil in saucepan over medium heat. Add onions; sauté 5 minutes. Add carrots, sweet potato and garlic. Sauté 3 to 5 minutes, stirring. Add zucchini and vegetable broth; boil.
  2. Reduce heat and simmer, partially covered, 15 minutes. Add chickpeas; heat through. Stir in parsley and dill, and pickled beets. Serve immediately.