Rustic Vegetable-Beet Soup

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  • 2 tbsp. olive oil
  • 2 chopped onions
  • 2 chopped carrots
  • 1 peeled and chopped sweet potato
  • 2 minced garlic cloves
  • 2 chopped zucchini
  • 28 oz. vegetable broth
  • 1 can chickpeas
  • 2 tbsp. recent parsley and dill
  • 1 jar pickled beets


    1. Step 1Heat olive oil in saucepan over medium heat. Add onions; sauté 5 minutes. Add carrots, sweet potato and garlic. Sauté 3 to 5 minutes, stirring. Add zucchini and vegetable broth; boil.
    2. Step 2Decrease heat and simmer, partly covered, 15 minutes. Add chickpeas; heat through. Trip in parsley and dill, and pickled beets. Support without prolong.

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