Angel Harvest Vegetable and Potato Soup

Angel Harvest Vegetable and Potato Soup
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings


4cups cubed potatoes (d0 not peel)
1 1/2cups coarsely chopped carrots
1cup chopped celery
1/2cup green beans
1 green, red or yellow bell pepper, coarsely chopped
1cup green peas
1large onion, coarsely chopped
1 (10-ounce) bag spinach
6cups water
1/4cup (1/2 stick) butter
1/4cup chopped fresh parsley
1teaspoon black pepper
1 1/2teaspoons dried sage
1tablespoon dried basil


  1. Place vegetables in a Dutch oven. Add water; bring to a boil. Add butter, salt, pepper and herbs. Simmer until vegetables are tender, about 30 minutes.

—Recipe by Helen verDuin Palit

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