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Rustic Vegetable-Beet Soup

Ingredients

  • 2 tablespoon(s) olive oil
  • 2 chopped onions
  • 2 chopped carrots
  • 1 peeled and chopped sweet potato
  • 2 minced garlic cloves
  • 2 chopped zucchini
  • 28 ounce(s) vegetable broth or stock 
  • 1 can(s) (15.5-oz.) chickpeas, drained
  • 2 tablespoon(s) fresh parsley and dill
  • 1 jar(s) (16-oz.) pickled beets, well drained, chopped

Recipe

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.

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