Angel Harvest Vegetable and Potato Soup
Mark Boughton
- Yield: 10 servings
- Prep: 5 mins
- Cook: 32 mins
Perfect for cold, dreary nights or as a nourishing antidote to rich holiday foods.
Ingredients
- 4cups cubed potatoes (do not peel)
- 1 1/2cups coarsely chopped carrots
- 1cup coarsely chopped celery
- 1/2cup string beans
- 1-- green, red or yellow bell pepper, coarsely chopped
- 1cup sweet peas
- 1large onion, peeled and coarsely chopped
- 1-- (10-ounce) bag spinach
- 6cups water
- 1/4cup butter
- 1teaspoon black pepper
- 1 1/2teaspoons salt
- 1 1/2teaspoons dried sage
- 1tablespoon dried basil
- 1/4cup 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
- Glycemic Load 1
- Fat 5g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 10mg
- Sodium 520mg
- Potassium 520mg
- Carbohydrate 21g
- Fiber 4g
- Sugars 4g
- Protein 3g
- Trans Fat 0g
- Vitamin A 130%
- Vitamin C 50%
- Calcium 6%
- Iron 10%
