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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 54.9
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 278.7 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.3 g

View full nutritional breakdown of Hearty Harvest Vegetable Potao Soup calories by ingredient
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Hearty Harvest Vegetable Potao Soup

Submitted by: BLNBIKERIN1

Introduction

Eat your Fall Colors!
Easy to make, easy to slip in Veggis, your family would usually not eat.
Freezable
Eat your Fall Colors!
Easy to make, easy to slip in Veggis, your family would usually not eat.
Freezable

Number of Servings: 24

Ingredients

    2 cups chopped Carrots (about 4 large carrots)
    0.5 cup chopped Parsnip (1 medium parsnip)
    0.5 cup Golden Beet (1 medium beet)
    2 cups chopped yams (about 2 medium yams)
    4 stalks celery
    6 cups diced Potatoes (about 3 large Russet)
    12 cups water
    5 tsp Vegeta Seasoning (or 5 broth cubes)
    4 tsp Dijon Mustard
    1.5 tbsp Maggi Seasoning (or soy sauce)

Tips

If you prefer meat with your meal, you may add 1 package of Hilshire Farm smoked sausages (Kielbasa), sliced and browned (reduces the fat) together with 1 chopped onion(browned together with the sausage).
Or you can add a lbs of sliced Wieners.


Directions

In a large pot (sm stock pot) heat about 12 cups of water.
While the water heats up, peel all the veggis.
Then start cutting and adding in the following order:
Carrots,
Parsnips (both need the longest time to cook),
Beets,
Yams (they don't need that long, but as they fall apart during the cooking, they add a nice texture and color),
Celery,
Potatoes.
The variety of Veggis don't require a lot of salt or seasoning: add approx. 5 tsp of Vegeta (start with 3 and season to taste),
mustard and a few splashes of Maggi Seasoning.
Potatoes need about 10-15 minutes to be cooked. By then the entire soup already cooked about 10 minutes.
Test pieces of carrots and potato to determine when it's ready. Keep it as crunchy or mushy as you prefer.

Serving Size: makes 24 1 cup Servings

Number of Servings: 24

Recipe submitted by SparkPeople user BLNBIKERIN1.






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