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Ingredients
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2 (14.5 ounce) cans fire-roasted diced tomatoes, drained
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1 (15 ounce) can whole beets, drained
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1 (6 ounce) can tomato paste
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26 ounces beef stock, divided
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1 tablespoon white sugar, or more to taste
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½ teaspoon dried dill weed
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3 drops hot pepper sauce, or more to taste (Optional)
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salt and ground black pepper to taste
Directions
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Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
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Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
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Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.
Cook's Notes:
Use vegetable stock in place of beef stock to make this vegetarian.
Freezes well, but if you halve the recipe, be sure amount of tomatoes is at least twice that of beets. The sugar is essential, otherwise soup will be too bitter.
Nutrition Facts (per serving)
115 | Calories |
1g | Fat |
22g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 115 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 786mg | 34% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 14% |
Total Sugars 14g | |
Protein 5g | 10% |
Vitamin C 17mg | 19% |
Calcium 31mg | 2% |
Iron 3mg | 14% |
Potassium 475mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.