Ian's Potato-Vegetable Soup

Name: Ian's Potato-Vegetable Soup
Total time: 30 min
Yield: 5 Servings
Ingredients: 💧 2 ½ cups water; 🥔 2 potatoes, peeled and cubed; 🥕 1 carrot, chopped; 🥬 1 stalk celery, chopped; 🧅 ¼ onion, chopped; ½ cup frozen mixed vegetables; 🧂 1 tablespoon salt, or to taste; ¼ tablespoon dried parsley; ½ teaspoon onion powder; ground black pepper to taste; 1 cube beef bouillon; 1 tablespoon olive oil; 1 (10.75 ounce) can condensed cream of celery soup

Cost $8, save $12

Source: Recommended by CookPal

30 Min
5 Servings
$8

Ian's Potato-Vegetable Soup

Cost $8, save $12

Source: Recommended by CookPal

30 Min
5 Servings
$8

INGREDIENTS

Liquids
- 💧 2 ½ cups water
Vegetables
- 🥔 2 potatoes, peeled and cubed
- 🥕 1 carrot, chopped
- 🥬 1 stalk celery, chopped
- 🧅 ¼ onion, chopped
- ½ cup frozen mixed vegetables
Seasonings
- 🧂 1 tablespoon salt, or to taste
- ¼ tablespoon dried parsley
- ½ teaspoon onion powder
- ground black pepper to taste
Condiments and Oil
- 1 cube beef bouillon
- 1 tablespoon olive oil
Soups
- 1 (10.75 ounce) can condensed cream of celery soup

STEPS

In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.

Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.

Heat soup through, stirring occasionally, and serve.

NUTRIENTS

Per 1 serving

🔥

155

Calories

4
Protein
24
Carbs
6
Fats

💡 Use fresh vegetables for better flavor.Adjust salt and pepper based on your taste preference.The soup can be stored in the fridge and reheated over the stovetop or microwave.For a vegan variation, substitute beef bouillon with vegetable broth and omit cream of celery soup for a plant-based alternative.