Vegetable-Potato Soup Recipe

Name: Vegetable-Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. potatoes, peeled and cubed; 3 large carrots, peeled and sliced; 3 large celery stalks, sliced; 2 1/2 tsp. garlic powder; 1 1/2 Tbsp. onion powder; 8 c. fat-free chicken broth; 1/2 c. canned chocolate tomatoes, drained; 1 c. frozen peas; 1 c. frozen green beans; 1 tsp. dried dill weed; 1/2 tsp. pepper

Servings: persons

4 c. potatoes, peeled and cubed
3 large carrots, peeled and sliced
3 large celery stalks, sliced
2 1/2 tsp. garlic powder
1 1/2 Tbsp. onion powder
8 c. fat-free chicken broth
1/2 c. canned chocolate tomatoes, drained
1 c. frozen peas
1 c. frozen green beans
1 tsp. dried dill weed
1/2 tsp. pepper

1
Lightly spray large soup pot or Dutch oven with nonfat cooking spray and heat over medium-high heat. Add potatoes, carrots and celery to pot; sprinkle vegetables with garlic and onion powder. Cook 2 to 3 minutes until heated.
2
Pour chicken broth in pan and bring to a boil over high heat.
3
Reduce heat to medium-low. Cover and simmer for 20 to 30 minutes until vegetables are tender and soft.
4
Add tomatoes, peas, beans, dill weed and pepper to vegetables.
5
Cook 5 to 7 minutes until heated through.

1258

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 c. potatoes, peeled and cubed, 3 large carrots, peeled and sliced, 3 large celery stalks, sliced, 2 1/2 tsp. garlic powder, and more.

Yes, Vegetable-Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable-Potato Soup

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