Creamy Beet Soup

2 Tbsp. cooking liquid (water, broth, etc.)
3 medium onions, chopped (about 1 1/2 cups)
1 medium potato, peeled and chopped (about 1 cup)
1 clove garlic, minced
4 (8-oz.) pkg. Melissa's Peeled & Steamed Ready to Eat Baby Beets,
          beet juice reserved
3 cups low sodium vegetable broth
1 tsp. dried dill weed, crushed
1/4 tsp. ground black pepper

Heat the cooking liquid in a 4-qt. saucepan over medium heat.
Add the onions and cook until they're tender-crisp. Add the
potato and garlic and cook for 1 minute.

Drain and reserve beet juice. Slice beets and stir into the
saucepan with the vegetable broth. Heat to a boil. Reduce the
heat to low. Cover and cook for 15 minutes or until the potato
is tender.

Place half of the broth mixture into a blender or food
processor. Cover and blend until smooth. Pour into a medium
bowl. Repeat the blending process with the remaining broth
mixture.

Return all of the broth mixture to the saucepan. Stir in the
reserved beet juice adding water to make 1 cup. Add the dill and
black pepper. Cook over medium heat until the mixture is hot.

Makes 8 servings.