Powter potato and vegetable soup

Yield: 6 servings

Measure Ingredient
4 cloves Garlic; minced
1 large Onion; chopped
1 tablespoon Canola oil
3 mediums Russett potatoes; peeled and cubed
2 mediums Carrots; cut in half lengthwise and sliced
2 mediums Celery stalks; sliced
7 cups Broth
2 cups Frozen peas
1 \N Handful egg noodles
1 teaspoon Dill
¼ cup Parsley; chopped
3 teaspoons Salt; or to taste
½ teaspoon Pepper; or to taste

In large soup pot over med high heat, saute onion and garlic in the oil for 7 mins, or until soft.

Add potatoes, carrots and celery and mix well. Continue stirring for 2 mins.

Add broth and bring to a boil. Lower heat and simmer for 30 mins, or until the potatoes are ready to fall apart.

Add peas, noodles, dill, parsley, salt and pepper. Cook 5 more mins, until noodles are done. Correct seasoning and enjoy.

14% calories from fat

From Food by Susan Powter Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 07-25-95

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