Potato Vegetable Soup

A hearty soup is always welcome on a cold day. This is a good one to put in a thermos and tuck into a lunchbox.

Serves: 6Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 Tbsp. olive oil
  • 2 cloves garlic, peeled and minced
  • 1 medium onion, peeled and chopped
  • 6 cups fat-free vegetable broth
  • 1 lb. small potatoes, peeled and sliced
  • 3 large carrots, peeled and sliced
  • 1 zucchini, sliced
  • 1 tsp. dried dill weed
  • 2 Tbsp. fresh parsley
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 3 Tbsp. water

Directions

  • In a sauté pan, melt the olive oil over medium heat. Add the garlic and onion and sauté for 4 minutes, or until the onion is soft. Add the broth, potatoes, carrots, celery, and zucchini, dill, parsley, salt, and pepper and bring to a boil.
  • Reduce the heat to low and cook, covered, until the potatoes are tender, about 20 minutes.

Recipe Information

Serves: 6

Ingredients

  • 1 Tbsp. olive oil
  • 2 cloves garlic, peeled and minced
  • 1 medium onion, peeled and chopped
  • 6 cups fat-free vegetable broth
  • 1 lb. small potatoes, peeled and sliced
  • 3 large carrots, peeled and sliced
  • 1 zucchini, sliced
  • 1 tsp. dried dill weed
  • 2 Tbsp. fresh parsley
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 3 Tbsp. water

Directions

  • In a sauté pan, melt the olive oil over medium heat. Add the garlic and onion and sauté for 4 minutes, or until the onion is soft. Add the broth, potatoes, carrots, celery, and zucchini, dill, parsley, salt, and pepper and bring to a boil.
  • Reduce the heat to low and cook, covered, until the potatoes are tender, about 20 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories120
Total Fat3g
Saturated Fat0g
Cholesterol0mg
Sodium930mg
Total Carbohydrate22g
Dietary Fiber3g
Sugars5g
Protein5g