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Cajun Raccoon with Sweet Potatoes
Pressure Cooker Corn Chowder
Homemade Soup Bowls
Dark Chocolate Soufflé
Double-Chocolate Cake with Salted Chocolate Carame
Double-Chocolate Biscotti
Chocolate Raspberry Football Cookie Truffles
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.