VEGGIE POTATO SOUP
Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! -Hannah Thompson, Scotts Valley, California
Provided by Taste of Home
Categories Lunch
Time 5h50m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.
Nutrition Facts : Calories 207 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 661mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
VEGETABLE SOUP FOR ONE (OR TWO!)
Steps:
- 1) Wash and lightly dry veggies. Chop the following: carrot into 1/4" slices, potato into 1/2" diced cubes, celery into 1" long strips, and parsley into a fine mince. Chop up any optional items now also.
- 2) Lightly saute the carrots, celery, potato, and any optional ingredients in butter. This is to bring out the flavors. Cook on medium heat for approx. 5 minutes or until potatoes start to brown.
- 3) Add the stock, water and all the other ingredients except the parsley into a saucepan (pot). Bring to a boil, reduce heat, cover, and simmer (just below boiling) for approx. 10-15 min or until potatoes and carrots are fork tender. Stir every 5 min. Add more stock if necessary to just cover the top of the veggies. Remove from heat, add half the parsley and use the other half to garnish. Plate and serve! Bon appetit!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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