Thursday, February 18, 2010

Ridiculously Easy Borscht

Another quick, easy and super healthy soup that’s filling yet ironically not full of calories!


Two 14 ounce canned beets, chopped (regular, not pickled) or fresh cooked, about 3 cups
¾ cup chopped onions
¾ cup thinly sliced celery
¾ cup sliced carrots
1 cup shredded cabbage
Two 14 ounce cans chicken or vegetable broth (*use a gluten-free brand such as Progresso Natural if you are on a gluten-free diet)
ICB or olive oil sprayer (or 1 teaspoon olive oil)
salt and pepper to taste


Put the onions, carrots and celery into large sized pot sprayed with ICB or olive oil sprayer (or 1 teaspoon olive oil) and sauté on medium heat until just before tender (about 7-10 minutes). Put in cooked beets, cabbage and broth and bring to a light boil. Reduce to low heat and simmer about 10-15 minutes. Add salt and pepper to taste.


If you are watching your sodium you can use low sodium chicken/vegetable broth in place of regular.

Makes 6 cups, 6 servings

Serving size: 1 cup Calories 50 Protein 2 g Carb 11 g Fiber 3 g Sugars 7 g Fat < 1 g Saturated fat 0 g Sodium 740 mg


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