Load up your Dutch oven and create a hearty take on beet soup.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10h45m
Yield 8
Number Of Ingredients 16
Steps:
- In 5-quart nonstick Dutch oven, soak rye berries in 4 cups water in refrigerator at least 8 hours but no longer than 24 hours.
- Heat rye berries in water to boiling over high heat. Reduce heat to low. Cover; simmer about 45 minutes or until chewy but tender. Drain.
- In same Dutch oven, heat cooked rye berries, cabbage, beets, celery, potato, carrot, onion, garlic, tomatoes and 4 cups water to boiling over high heat. Reduce heat to low. Cover; cook 45 minutes.
- Stir in beans, honey, salt, caraway seed and pepper. Cover; cook 30 to 45 minutes until vegetables are tender.
Nutrition Facts : Calories 350, Carbohydrate 69 g, Cholesterol 0 mg, Fiber 7 g, Protein 15 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 16 g, TransFat 0 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love