Potato Soup with Veggies (Recipe)

Oct 22, 2022

Potato Soup with Veggies (Recipe)


✅ 4 to 6 medium Russet potatoes, peeled & cubed (approx. 7 cups when diced)

✅ 1 Tablespoon of Extra Virgin Olive Oil (I use Kasandrinos **FREE Bottle**)

✅ 2 cups diced celery (approx. 4 medium stalks)

✅ 2 cups diced carrots (approx. 3 large carrots)

✅ 2 cups diced yellow onion (approx. 1 large or 2 medium onions)

✅ 1 Tbsp garlic, minced (2-4 cloves if using fresh)

✅ 4 to 6 medium Russet potatoes, peeled & cubed (approx. 7 cups when diced)
✅ 1 cup fresh or frozen peas

✅ 2 cups fresh green beans

✅ 1 x 14.5oz can diced tomatoes

✅ 2 Tbsp Italian seasoning

✅ 4 cups low sodium vegetable broth

✅ 1 tsp salt (optional)

✅ 1 Tbsp lemon juice

✅ 1/4 cup fresh parsley, chopped


1️⃣ Prep the veggies. Dice celery, carrots & onion into equal pieces (approx. 1/2 inch cubes). Peel and dice potatoes into equal pieces (approx. 1 inch cubes). Cut green beans if necessary (into half or thirds, equal size pieces).

2️⃣ Sauté celery, carrots & onion in a large stock pot or dutch oven on medium heat until the onion is translucent, adding a splash of the veggie broth as necessary (if it starts to stick).

3️⃣ Add garlic and cook until fragrant.

4️⃣ Add potatoes, peas, green beans, tomatoes, Italian seasoning, veggie broth and optional salt. Add water or additional broth (as necessary) to ensure veggies are covered (we usually add about 2 cups of boiling water from our kettle). Stir to combine.

5️⃣ Cover and bring to a boil.

6️⃣ Stir, reduce heat to low, cover and simmer for about 10 to 15 minutes or until potatoes are done.

7️⃣ Add lemon juice and parsley. Stir & serve!


Servings : 6-8
Ready in : 10-15 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean

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