Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories157.5 kcal (8%)
Total Fat0.8 g (1%)
Carbs31.1 g (12%)
Sugars7 g (8%)
Protein8.6 g (17%)
Sodium41.4 mg (2%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
17 servings
8beets
3carrots
2onions
2zucchini
3bell pepper
2celery sticks
3limes
5tomatoes
3garlic
2 cupstomato sauce
Herbs
laurel, rosemary, oregano, basil
Choose one of:
Instructions
Day Before
Step 1
If doing beans, dry clean and soak with water / vinegar
Veggie Prep
Step 2
Chop beet into large chunks (save the leaves!)
Step 3
Dice onions
Step 4
Press garlic
Step 5
Molinex carrots
Step 6
Dice pepper
Step 7
Dice tomatoes
Step 8
Chop celery (chop the leaves too!)
Instant Pot
Step 9
Add beets and beans to a pot with minimum amount of water (2 cups) -- 10 min. (save the water! we can add a bit more than minimum)
Step 10
Add beans to instant pot with water level 1 finger above -- 25 min (save the water!)
Sautee
Step 11
Sautee onions, garlic, carrots, pepper, tomatoes, salt and pepper
Main Soup
Step 12
Remove skin from beets and chop into small cubes. Select the nice leaves and chop small
Step 13
Mix beets and beans and leave separate for now
Step 14
Add water from beets and beans to a pot. Add all ingredients except beans and beet to pot and bring to a boil.
Step 15
Add herb bundle on top
Step 16
Add in beets and beans, and lime juice when veggies are cooked (after around 10 min of boiling, but check)
Finish and Serve
Step 17
Serve with yoghurt on the side (self serve)
Notes
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