PUBLISHED: 4:59 PM on Wednesday, August 24, 2005
Rustic Vegetable-Beet Soup

2 Tbsp. olive oil

2 medium onions, coarsely chopped

2 medium carrots, coarsely chopped

1 medium sweet potato, peeled and chopped

2 large garlic cloves, minced

2 zucchini (about 5 oz. each), coarsely chopped

2 cans (14 oz. each) vegetable broth

1 tsp. seasoned salt

1 can (15-1/2 oz.) chickpeas, drained and rinsed

Salt and pepper

2 Tbsp. finely chopped fresh parsley

2 Tbsp. finely chopped fresh dill

1 jar (16 oz.) whole pickled beets, well drained, coarsely chopped

Gremolata (recipe below)

1. Heat oil in large saucepan over medium heat. Add onions; sauté about 5 minutes or until softened. Add carrots, sweet potato and garlic. Sauté 3 to 5 minutes until vegetables begin to soften; stir occasionally.

2. Add zucchini, broth and seasoned salt. 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.

3. Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.

Makes 6 servings.


1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh dill

2 garlic cloves, minced

1 tsp. grated lemon peel

1. Combine all ingredients in small bowl.