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Rustic Vegetable Beet Soup
Makes six servings

1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained 2 tablespoons olive oil 2 medium onions, coarsely chopped 2 medium carrots, coarsely chopped 1 medium sweet potato, peeled and chopped 2 large cloves garlic, minced 2 zucchinis (about 5 ounces each), coarsely chopped 2 cans (about 14 ounces each) vegetable broth 1 teaspoon seasoned salt (optional) 1 can (15.5 ounces) chickpeas, drained and rinsed Salt, to taste Pepper, to taste 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh dill Gremolata (optional) 1 tablespoon minced fresh parsley 1 tablespoon minced fresh dill 2 cloves garlic, minced 1 teaspoon grated lemon peel

Coarsely chop beets; set aside. In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened. Add carrots, sweet potato and garlic. Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally. Add zucchini, broth and seasoned salt, if desired. 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. To prepare Gremolata: In small bowl, combine all four ingredients listed. Set aside. Stir parsley and dill into the soup. Stir in beets. Serve immediately and top with Gremolata, if desired.