Potato Veggie Soup

8
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In

Recipe: #4464

February 01, 2012



"The original recipe was from the blog "Convenient Vegan" although my version is not vegan, as it uses chicken broth."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (251.2 g)
  • Calories 142.5
  • Total Fat - 3.3 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 14 mg
  • Sodium - 360 mg
  • Total Carbohydrate - 19.4 g
  • Dietary Fiber - 2.3 g
  • Sugars - 9.5 g
  • Protein - 9.9 g
  • Calcium - 210.5 mg
  • Iron - 1 mg
  • Vitamin C - 30 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in large soup pot, add potatoes, onion, carrot, and garlic. Cook, stirring occasionally, until veggies are a bit soft.

Step 2

Mix in shredded cabbage, then add broth. Cook until potatoes and cabbage are soft, about 20 minutes. (I also added just a tiny bit of balsamic vinegar and brown sugar while simmering.) Season with pepper.

Step 3

Serve sprinkled with paprika and salt to taste. (I topped with sour cream, too.)

Tips & Variations


No special items needed.

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