Leftover Easter Vegetable Soup

leftover vegetables from Easter dinner

1 med.-lg. scrubbed *red beet

3 frozen tomatoes - peeled

2t Himalayan pink salt

2t ground rosemary

½t cayenne pepper

Put the leftover vegetables in a 3 qt. pot.  Add beets that have been cut into tiny cubes, chopped tomatoes along with 16oz. of water.  Bring this to a light simmer, cover and cook for 45 minutes.  When the vegetables are tender, use an immersion blender to smooth it out.  This soup is very red due to the beets.  If you'd rather, *you could use a golden or a pink beet.  This soup has good herb and vegetable flavor. . .Lin