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Ruby red and gorgeous, you can't "beet" this soup.

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45 min
Prep Time
1 hr 30 min
Total Time


1/4 cup Land O Lakes® Butter

4 medium (2 cups) beets, peeled, chopped

4 medium (2 cups) carrots, peeled, chopped

1 large (2 cups) onion, chopped

2 medium (2 cups) potatoes, peeled, chopped

2 teaspoons salt

1 teaspoon pepper

1/4 cup chopped dried mixed mushrooms

1 quart (4 cups) beef broth

1 (14.5-ounce) can diced tomatoes, undrained

1/4 cup chopped fresh dill

2 tablespoons cider vinegar


Sour cream, if desired

Chopped fresh dill, if desired

How to make

  1. STEP 1

    Melt butter in saucepan over medium heat until sizzling; add beets, carrots, onion, potatoes, salt and pepper. Cook, stirring occasionally, 20 minutes or until vegetables begin to soften.

  2. STEP 2

    Add mushrooms, beef broth and tomatoes. Cover; cook 20-25 minutes or until vegetables are tender. Stir in 1/4 cup dill and vinegar.

  3. STEP 3

    Top each serving with dollop of sour cream and fresh dill, if desired.

Nutrition (1 serving)

150 Calories
6 Fat (g)
15 Cholesterol (mg)
1210 Sodium (mg)
21 Carbohydrates (g)
5 Dietary Fiber
5 Protein (g)
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