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Beet Soup

Serves: 8
Total Calories: 349

Ingredients

6 medium beets, diced
2 carrots, shredded
2 onions, chopped
2 pounds cabbage, shredded or chopped
2 medium potatoes, diced
2 ribs celery, chopped
8 cups beef bouillon or beef stock
4 tablespoons butter or margarine
1 tablespoon lemon juice

Directions:

Set a 12-inch DO on the camp stove and sauté the onion and celery in the butter over low heat. Add the beef stock, increase heat and bring to a boil. Add remaining vegetables and simmer for about thirty minutes or until vegetables are tender. Serve hot with a spoonful of sour cream on top of each bowl.

Nutritional Facts:

Serves: 8
Total Calories: 349
Calories from Fat: 210

This Beet Soup recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.


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