Angel Harvest Vegetable and Potato Soup

  • Yield 10 servings

A rich, hearty, vegetarian main-dish soup.

Angel Harvest Vegetable and Potato Soup
Mark Boughton Photography / styling by Teresa Blackburn


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