Potato Soup with Vegetables
Recipe: #7791
October 22, 2011
"When the weather is nippy and the cook is tired, this hearty soup goes together in record time. A few minutes to cut up vegetables and cook bacon, a few turns around the pot with a wooden spoon, and it's ready for the bowl. We like it with cornbread, but crackers are good too."
Ingredients
Nutritional
- Serving Size: 1 (331.2 g)
- Calories 473.4
- Total Fat - 27.4 g
- Saturated Fat - 11.1 g
- Cholesterol - 99.2 mg
- Sodium - 1079.1 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 2.7 g
- Sugars - 12.1 g
- Protein - 21.4 g
- Calcium - 60.6 mg
- Iron - 2.4 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine all ingredients except bacon in a large pan.
Step 2
Bring it to a boil over medium high heat, stirring as it heats.
Step 3
Reduce heat, cover, an simmer for 10 minutes or until vegetables are tender.
Step 4
Add bacon and serve it up garnished with parsley, a sprinkle of cheese, or a little paprika for color.
Step 5
Note: The original recipe came to me with an additional 1 cup of frozen green beans, but they just didn't make the "family cut." Try them and see what you think.
Tips
No special items needed.