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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

  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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The recipe was originally published as Angel Harvest Vegetable and Potato Soup on Relish.com

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