Beet and Tomato Soup | University of Maryland Extension

Ingredients

• 2 Tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, chopped
• ½ teaspoon salt
• 4 small beets, washed, peeled and cubed
• 6 carrots, washed, peeled and sliced
• 1 28-ounce can diced tomatoes
• 4 cups low-sodium chicken or vegetable broth
• ½ teaspoon black pepper
• Juice of 1 lemon