Post by April B. on Jan 23, 2003 9:52:47 GMT -6
Beet Soup
Serves 8 to 10
Ingredient
8 medium beets, cooked until tender, peeled and diced
8 cups water
2 large carrots, diced
2 red or white potatoes, diced
2 stalks celery, diced 2
1 cup green beans, sliced
1 onion, diced
1 clove garlic, chopped
3 Tbsp. butter
2 Tbls. fresh dill weed, finely chopped
1 can tomato soup
1 cup half and half cream
salt and pepper to taste
Directions
Combine first 6 ingredients in large pot.
Cook over medium heat 30 - 45 minutes, until vegetables are tender.
Sauté onions and garlic in butter and add to soup.
Add tomato soup and chopped dill.
Simmer 5 - 10 minutes.
Season with salt and pepper.
Stir in cream.
Serve immediately.
Serves 8 to 10
Ingredient
8 medium beets, cooked until tender, peeled and diced
8 cups water
2 large carrots, diced
2 red or white potatoes, diced
2 stalks celery, diced 2
1 cup green beans, sliced
1 onion, diced
1 clove garlic, chopped
3 Tbsp. butter
2 Tbls. fresh dill weed, finely chopped
1 can tomato soup
1 cup half and half cream
salt and pepper to taste
Directions
Combine first 6 ingredients in large pot.
Cook over medium heat 30 - 45 minutes, until vegetables are tender.
Sauté onions and garlic in butter and add to soup.
Add tomato soup and chopped dill.
Simmer 5 - 10 minutes.
Season with salt and pepper.
Stir in cream.
Serve immediately.