|
Ian's Potato-Vegetable Soup
|
|
|
|
2 1/2
|
cups
|
water
|
|
2
|
|
potatoes, peeled and cubed
|
|
1
|
Tbs
|
salt, or to taste
|
|
1
|
|
carrot, chopped
|
|
1
|
|
stalk celery, chopped
|
|
1/4
|
|
onion, chopped
|
|
1
|
|
cube beef bouillon
|
|
|
1
|
Tbs
|
olive oil
|
|
1/2
|
cup
|
frozen mixed vegetables
|
|
1
|
|
(10.75 ounce) can condensed cream of celery soup
|
|
1/4
|
Tbs
|
dried parsley
|
|
1/2
|
tsp
|
onion powder
|
|
|
|
ground black pepper to taste
|
|
|
|
1
|
In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
|
|
2
|
Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
|
|
3
|
Heat soup through, stirring occasionally, and serve.
|
|
|
Servings: 5
|
|
Nutrition Facts
|
Serving size: 1/5 of a recipe (8.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
|
|
Amount Per Serving
|
|
Calories
|
113.52
|
|
Calories From Fat (23%)
|
26.3
|
|
% Daily Value
|
|
Total Fat 3g
|
5%
|
|
Saturated Fat 0.43g
|
2%
|
|
Cholesterol 0mg
|
0%
|
|
Sodium 1442.26mg
|
60%
|
|
Potassium 522.26mg
|
15%
|
|
Total Carbohydrates 20.3g
|
7%
|
|
Fiber 3.34g
|
13%
|
|
Sugar 1.28g
|
|
|
Protein 3.02g
|
6%
|
|
MyPoints 3.19
|
|
|
|
|
Source
Author: Ian Riesterer
Web Page: http://allrecipes.com/Recipe/Ians-Potato-Vegetable-Soup/Detail.aspx?ms=1&prop25=15418988&prop26=DailyDish&prop27=2009-02-11&prop28=DailyRecipe&prop29=FullRecipe&me=1
|
|
