Vegetable-Potato Soup
Vegetable-Potato Soup is an moderately easy dinner. Made with 4 c. potatoes, peeled and cubed, 3 large carrots, peeled and sliced, 3 large celery stalks, sliced, 2 1/2 tsp. garlic powder and 1 1/2 tbsp. onion powder, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
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.
Pour chicken broth in pan and bring to a boil over high heat.
Reduce heat to medium-low. Cover and simmer for 20 to 30 minutes until vegetables are tender and soft.
Add tomatoes, peas, beans, dill weed and pepper to vegetables.
Cook 5 to 7 minutes until heated through.
π· Perfect Pairings
Complete your meal with these
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