2 teaspoons olive oil

¼ cup chopped yellow onion

½ cup baby carrots, cut in half

½ green bell pepper, chopped

1 cup leftover canned beets, cooked

2 cups beef broth

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons sour cream or plain yogurt

• Heat the olive oil in a medium-sized saucepan on medium-low. Add the chopped onion. Cook until tender, then add the carrots and green pepper.

• Add the canned beets, beef broth, salt, and pepper. Bring to a boil. Reduce heat. Cover and simmer on low heat for 45 minutes or until the vegetables are tender, stirring occasionally.

• Remove from heat. Stir in the sour cream or yogurt and serve.