Easy Tomato-Beet Soup recipe
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- 2 (14.5 ounce) cans fire-roasted diced tomatoes, drained 1 (15 ounce) can whole beets, drained 1 (6 ounce) can tomato paste 26 ounces beef stock, divided 1 tablespoon white sugar, or more to taste ½ teaspoon dried dill weed 3 drops hot pepper sauce, or more to taste salt and ground black pepper to taste
Nutrition Info
- 114.9 caloriescarbohydrate: 22.2 gcholesterol: : -fat: 0.8 gfiber: 3.8 gprotein: 5.1 gsaturatedFat: 0.2 gservingSize: -sodium: 786.1 mgsugar: 14.2 gtransFat: : -unsaturatedFat: : -
Directions Easy Tomato-Beet Soup
Directions
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Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.