Rustic Vegetable-Beet Soup

[Guest guest]

Ingredients

 

• 2 Tbsp. Olive oil

• 2 chopped onions

• 2 chopped carrots

• 1 peeled and chopped sweet potato

• 2 minced garlic cloves

• 2 chopped zucchini

• 28 oz. Vegetable broth

• one 15 ½-oz. Can (drained) chickpeas

• 2 Tbsp. Each fresh parsley and dill

• one 16-oz. Jar pickled beets (well drained, chopped)

 

Directions

 

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