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Angel Harvest Vegetable and Potato Soup
A rich, hearty, vegetarian main-dish soup.
37
10 servings
Perfect for cold, dreary nights or as a nourishing antidote to rich holiday foods.
Ingredients
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4 cups cubed potatoes (do not peel)
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1 1/2 cups coarsely chopped carrots
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1 cup coarsely chopped celery
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1/2 cup string beans
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1 green, red or yellow bell pepper, coarsely chopped
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1 cup sweet peas
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1 large onion, peeled and coarsely chopped
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1 (10-ounce) bag spinach
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6 cups water
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1/4 cup butter
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1 teaspoon black pepper
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1 1/2 teaspoons salt
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1 1/2 teaspoons dried sage
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1 tablespoon dried basil
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1/4 cup chopped fresh parsley
Instructions
- Place vegetables in a Dutch oven. Add water; bring to a boil. Add butter, salt, pepper and herbs. Simmer until vegetables are tender, about 30 minutes.
Recipe by Helen verDuin Palit.
Nutritional Info (per serving)
- Calories 130
- Fat 5g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 10mg
- Sodium 520mg
- Potassium 520mg
- Carbohydrates 21g
- Fiber 4g
- Sugars 4g
- Protein 3g
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