Angel Harvest Vegetable and Potato Soup
- Yield 10 servings
A rich, hearty, vegetarian main-dish soup.
Mark Boughton Photography / styling by Teresa Blackburn
Ingredients
- 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
Instructions
- 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
