By Tara Bench and Khalil Hymore
In a 6-quart slow cooker combine 3 pounds beets, peeled and quartered, 1 large quartered onion, 3 1/4 cups each low-sodium chicken broth and water, 1 1/2 teaspoons kosher salt; cover and cook 8 hours on LOW. In a blender, puree soup in batches; stir in 1 tablespoon lemon juice, 2 tablespoons chopped dill and 1/4 teaspoon ground black pepper. Top with chopped hard-boiled egg whites if desired. Makes 8 cups.
Nutrition facts per serving: 65 calories, 0g total fat, 0g sat fat, 686mg sodium, 13g carbs, 0g chol, 3g protein, 4g fiber