Potato Vegetable Soup
Potato vegetable soup: russet potatoes, carrots, celery, onion and garlic simmered in vegetable broth with frozen green beans, corn and peas and dried thyme. No cream. Serves 4.
Want This Recipe Later?
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 large russet potatoes peeled and cubed
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and sauté until they start to soften, about 5 minutes.
- Add the garlic and sauté for 1 more minute, until fragrant. Pour in the vegetable broth and bring to a simmer.
- Add the cubed potatoes. Cover and simmer for about 10 minutes.
- Stir in the frozen green beans, corn and peas along with the thyme. Keep simmering until all the vegetables are tender, about 15 minutes.
- Season with salt and pepper to taste and serve.
Notes
To thicken without cream, mash or blend about half of the potatoes. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days; reheat covered to a rolling boil.
Nutrition
Serving: 1servingCalories: 260kcalCarbohydrates: 50.3gProtein: 8gFat: 4.3gSodium: 763mgFiber: 8.6gSugar: 9.6g