Beet and White Bean Soup (Low Cholesterol, Easy)
This beet and white bean soup blends up creamy with carrots and thyme. A low cholesterol, easy recipe from a Registered Dietitian.
Equipment
- 1 large soup pot
Ingredients
- 4 beets
- 2 carrots
- 1 onion
- 2 cloves garlic
- 1 can white kidney beans drained and rinsed
- 4 cups low sodium vegetable broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tbsp apple cider vinegar or lemon juice can also be used
- 1 tbsp fresh dill for garnish
- plain Greek yogurt for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Sauté for 3–4 minutes until softened.
- Add chopped beets, carrots and thyme. Stir to combine.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer covered for 30–35 minutes, until vegetables are tender.
- Add drained white beans and simmer for another 5–10 minutes.
- Blend with an immersion blender until smooth and creamy.
- Stir in apple cider vinegar or lemon juice. Season with black pepper.
- Serve with Greek yogurt and fresh dill.
Nutrition
Calories: 133kcalCarbohydrates: 23gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 251mgPotassium: 474mgFiber: 7gSugar: 8gVitamin A: 3427IUVitamin C: 6mgCalcium: 47mgIron: 2mg
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