Rustic Vegetable Beet Soup
Prep time: 30 minutes
Cook time: 15 minutes
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
2 tbsp. olive oil
2 onions, coarsely chopped
2 carrots, coarsely chopped
1 sweet potato, peeled and chopped
2 large cloves garlic, minced
2 zucchinis (about 5 oz. each), coarsely chopped
2 cans (about 14 oz. each) vegetable broth
1 tsp. seasoned salt (optional)
1 can (15½ oz.) chickpeas, drained and rinsed
salt, to taste
pepper, to taste
2 tbsp. finely chopped parsley
2 tbsp. finely chopped dill
1 tbsp. minced fresh parsley
1 tbsp. minced fresh dill
2 cloves garlic, minced
1 tsp. grated lemon peel
Coarsely chop beets; set aside.
In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened. Add carrots, sweet potato and garlic. Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally.
Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes, or until vegetables are tender. Add chickpeas; heat through. Season, to taste, with salt and pepper.
To prepare Gremolata: In small bowl, combine all ingredients.
Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.