|Canned low sodium chicken broth||2 Cup (32 tbs), undiluted|
|Water||1⁄2 Cup (8 tbs)|
|Minced carrot||3⁄4 Cup (12 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Zinfandel wine/Other sweet wine||1⁄4 Cup (4 tbs)|
|Canned whole beets||16 Ounce, undrained (1 Can)|
|Lemon juice||1 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
Combine chicken broth, water, carrot, onion, and celery in a medium saucepan.
Bring mixture to a boil; reduce heat, and simmer 20 minutes or until vegetables are tender.
Add wine, and cook 1 minute.
Remove from heat, and let cool.
Combine vegetable mixture, beets, lemon juice, salt, and pepper in container of an electric blender or food processor.
Top with cover, and process until smooth.
Transfer mixture to a medium bowl; cover and chill thoroughly.
To serve, ladle soup into individual soup bowls.
Garnish with fresh chive sprigs, if desired.
Serving size: Complete recipe
Calories 519 Calories from Fat 32
% Daily Value*
Total Fat 4 g5.6%
Saturated Fat 0.98 g4.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1137.2 mg47.4%
Total Carbohydrates 95 g31.7%
Dietary Fiber 9.3 g37.1%
Sugars 36.3 g
Protein 14 g28.6%
Vitamin A 383.6% Vitamin C 37.9%
Calcium 15.2% Iron 26.7%
*Based on a 2000 Calorie diet