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.


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


  1. 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%