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Red Onion and Beet Soup
Source: dLife

A nice combination of red onions, beets, and pasta topped with yogurt makes this soup a big hit at any dinner party.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 123.1
Total Carbs 19.9 g
Dietary Fiber 2.6 g
Sugars 6.9 g
Total Fat 3.2 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Potassium 102.7 mg
Protein 2.5 g
Sodium 229.2 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  extra virgin olive oil
12 oz  red onion
2 each  medium garlic cloves
10 oz  canned sliced beets
5 cup  low sodium vegetable broth
1 cup  cooked pasta
2 tbsp  raspberry vinegar
1 pinch  salt and pepper
2 tbsp  lowfat plain yogurt
1 tbsp  fresh chives
  1. In a large pan with olive oil, heat the onions and garlic.
  2. Cook gently for about 20 minutes until onion is soft and tender. Stir occasionally.
  3. Add the beets, stock or water, cooked pasta and vinegar and heat through.
  4. Season and garnish with swirls of yogurt and chives.

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