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Beet Greens Soup

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"I love to buy beets at the farmers market, because we can eat the roots and the greens. This is a recipe I made to introduce my kids to eating the greens, and they loved it! This soup is wonderful topped with sour cream or plain yogurt, and served with warm bread."
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48 m servings 275
Original recipe yields 4 servings (6 cups soup)


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  1. Place potato in a microwave-safe bowl. Cover with salted water. Cook in the microwave until tender, about 5 minutes.
  2. Place beet tops and stems on a flat work surface. Cut greens into thin strips and dice stems. Stack greens and stems in separate piles.
  3. Heat bacon grease in a large skillet over medium-high heat. Add beet stems, onion, and carrots. Cook and stir until tender, about 5 minutes. Season with salt. Add beet greens; saute until wilted, about 5 minutes.
  4. Reserve 1/2 cup of the greens mixture in the skillet. Transfer the rest of the mixture into a blender; add boiled potato and 2 cups stock. Blend until smooth, adding salty potato water to thin mixture as needed.
  5. Pour the blended mixture into a large pot. Stir in the reserved greens mixture, the remaining 2 cups stock, shredded pork, and peas. Cook until soup is heated through, about 8 minutes. Season with salt and pepper.

Nutrition Facts

Per Serving: 275 calories; 10.7 21.6 23 59 845 Full nutrition

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