Tangy Beet Soup

Serves 4 with leftovers

• 1 pound beets
• 1 tablespoon olive oil
• 1 1/2 cups onions, chopped
• 2 cloves garlic, minced
• 1 1/2 cups red cabbage, shredded
• 1 14.75-ounce can tomatoes, diced
• 1 1/2 cups chicken broth, fat free
• 2 cups water
• 1/4 cup balsamic vinegar
• 1 tablespoon sugar
• 1 teaspoon dill weed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup yogurt, low-fat

1. Roast beets in 400° oven for 40 minutes or until easily pierced with a knife. Cool, peel, and quarter.
2. In large skillet heat oil and sauté onions, garlic and cabbage until cabbage is wilted (about 10 minutes).
3. Add rest of ingredients except yogurt, cover and simmer for 30 minutes. Let cool.
4. Process in food processor or blender until fairly smooth but retaining some texture.
5. Garnish with a dollop of yogurt and a pinch of dill weed. Serve warm or chilled.

Per Serving: 111 calories, 3 gm protein, 20 gm carbohydrate, 3 gm fat, 0 gm sat fat, 2 gm mono fat, 1 mg cholesterol, 4 fiber, 530 mg sodium