UC Berkeley Wellness Letter Recipes: Beet & Tomato Borscht

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 1/4 pounds beets, peeled and cut into 1/2-inch chunks
• 1 pound red potatoes, cut into 1-inch chunks
• 2 cans (14 1/2 ounces each) stewed tomatoes, chopped with their juice
• 2 cups water
• 1 cup frozen lima beans
• 3 tablespoons no-salt-added tomato paste
• 3 tablespoons red wine vinegar