Appetizers / Soups / Salads

Spring Beet and Carrot Soup is for Soup.

Spring Beet and Carrot Soup takes 10 minutes to prepare.

Spring Beet and Carrot Soup takes 120 minutes to cook.

Spring Beet and Carrot Soup makes 10 servings.

The ingredients for Spring Beet and Carrot Soup are:

Small bunch of small beets, tops and roots.
Small bunch of carrots, tops and roots.
1 large potato.
1 package frozen Fordhook Limas.
1 package frozen sweet corn kernels.
2 cans stewed tomatoes.
Water.
Seasonings to taste.

Here is how you make Spring Beet and Carrot Soup:

Wash and cut all fresh veggies into bite sizes pieces. Add fresh and frozen veggies to large pot, add tomatoes, cover with water and boil until beets are tender. Season to taste. Serving Size: 10 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user YOKAY9.

The nutritional information for Spring Beet and Carrot Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 128.8

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 366.2 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 5.7 g
• Protein: 5.1 g