Beet and Tomato Soup

Check out this perfect summer time soup that can be served hot or cold!

Ingredients

2 Tablespoons oil
1 onion, chopped
1 clove garlic, chopped or ¼ teaspoon garlic powder
½ teaspoon salt
2-3 beets, washed, peeled and cubed
3-4 carrots, washed, peeled and sliced
1 28-ounce can diced tomatoes
4 cups low-sodium vegetable broth
½ teaspoon black pepper
Juice of 1 lemon

Instructions

Heat oil in a large pot over medium heat.
Add the onion, garlic, and salt and cook for 5 minutes.
Add the beets, carrots, tomatoes, and broth.
Bring to a boil, then reduce heat to low.
Cover and cook for 1 hour.
Let cool, and blend soup in batches until smooth.
Stir in lemon juice and chill in the refrigerator if desired.
Soup can be served cold or hot.

Source: extension.umd.edu