Three Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Bay Leaf, 1 leaf remove at the endThyme, fresh, 2 tsp Rosemary, 1 tbsp Celery, raw, 6 stalk, small Garlic, 2 clove Mushrooms, fresh, 4 mediumOnions, raw, 2 small Potato, raw, 9 small Summer Squash, 1 large Peppers, sweet, red, fresh, 1.50 small Baby Carrots, raw, 18 medium Water, tap, 9 cup (8 fl oz) Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 0.15 cup White Rice, medium grain, 1/3rd cupBrummel & Brown, Original Spread made with Yogurt, 2 TbspCilantro, raw, 3 tbsp Lipton Onion Dip Mix (1 packet), 1 serving
Saute the garlic, onions, peppers and mushrooms together in butter. Then add 9 cups of water and lipton packet. Put lid on and simmer for 20 minutes or so. Cut up potatoes, carrots, celery. Put them those in and simmer for awhile. Add in squash, quinoa, rice, lentils and herbs. Put top on and simmer for 2 hrs.
Serving Size: Should make 15 cups of soup
Serving Size: Should make 15 cups of soup
Nutritional Info Amount Per Serving
- Calories: 118.0
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 200.4 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 3.4 g
- Protein: 3.2 g
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