2 Tbsp. olive oil
1 cup chopped onion
2 cup sliced carrots
1 cup chopped celery
1 pound peeled and chopped beets (1 cm. dice)
1 1/2 pounds diced red potatoes, slightly larger than the beets
1 quart vegetable broth or soup stock
2 cups water
6 oz. tomato paste
1 14.5 oz. can diced tomatoes, undrained
1/4 tsp. black pepper
4 – 8 cups chopped beet greens
Heat oil in a large soup pot. Add onion, carrots and celery, cook about 5 minutes. Add all other ingredients except greens. Bring to a boil and reduce the heat. Simmer until vegetables are tender, 20 – 30 minutes. Stir in beet greens and cook an additional 5 minutes.
This is adapted from the Cooking Light magazine, March 2001 issue.