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Patio Picnic on a Paper Plate
BALCMT Sandwich
Baked Pita Crisps
Honolulu Cheese Steak Sliders
Smoked Bacon Pork Alfredo
Easter Chilled Peanut Butter Pie
Squealers Smoked Turkey
Squealers Pulled Pork
BBQ Nachos Deluxe
Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
Rustic Vegetable-Beet Soup

2 T. olive oil
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 medium sweet potato, peeled and chopped
2 large garlic cloves, minced
2 zucchini (about 5 ounces each), coarsely chopped
2 cans (14 ounces each) vegetable broth
1 t. seasoned salt
1 can (15-1/2 ounces) chickpeas, drained and rinsed
Salt and pepper
2 T. finely chopped fresh parsley
2 T. finely chopped fresh dill
1 jar (16 ounces) whole pickled beets, well drained, coarsely chopped
Gremolata (recipe below)


Heat oil in large saucepan over medium heat. Add onions; sauté about 5 minutes or until softened. Add carrots, sweet potato and garlic. Sauté 3 to 5 minutes until vegetables begin to soften; stir occasionally.

Add zucchini, broth and seasoned salt. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Season to taste with salt and pepper.

Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.


1 T. minced fresh parsley
1 T. minced fresh dill
2 garlic cloves, minced
1 t. grated lemon peel

Combine all ingredients in small bowl.