Beet Soup with Potatoes and Beet Greens

Ingredients

• 1 pound bunchs of kale coarsely chopped
• 0.8 pound beets peeled finely chopped
• 0.1 teaspoon pepper black
• 1 tablespoon brown sugar 
• 21 ounce beef broth canned
• 14.5 ounce canned tomatoes diced undrained canned
• 1 cup carrots diagonally sliced
• 0.5 cup celery finely chopped
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.5 pound potatoes red finely chopped
• 2 tablespoons tomato paste 
• 1.5 cups water 

Equipment

• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion, carrot, and celery; saut 5 minutes or until tender, stirring frequently. Stir in beets and next 6 ingredients (beets through tomatoes). Bring to a boil; reduce heat, and simmer 35 minutes or until vegetables are tender. Stir in beet greens and sugar; cook 5 minutes.