Ridiculously Easy Borscht

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

Ingredients:

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

Directions:

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.

Variations:

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