Ingredients
6
6 servings
- •2 (14.5 ounce) cans fire-roasted diced tomatoes, drained
- •1 (15 ounce) can whole beets, drained
- •1 (6 ounce) can tomato paste
- •26 ounces beef stock, divided
- •1 tablespoon white sugar, or more to taste
- •½ teaspoon dried dill weed
- •3 drops hot pepper sauce, or more to taste (Optional)
- •salt and ground black pepper to taste
Instructions
- Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
- Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
- Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 115
- Carbohydrate: 22g
- Fat: 1g
- Fiber: 4g
- Protein: 5g
- Sugar: 14g
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