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Title: Powter Potato and Vegetable Soup
Categories: Soup Lowfat
Yield: 6 Servings
| 4 | cl | Garlic; minced |
| 1 | lg | Onion; chopped |
| 1 | tb | Canola oil |
| 3 | md | Russett potatoes; peeled and cubed |
| 2 | md | Carrots; cut in half lengthwise and sliced |
| 2 | md | Celery stalks; sliced |
| 7 | c | Broth |
| 2 | c | Frozen peas |
| 1 | Handful egg noodles | |
| 1 | ts | Dill |
| 1/4 | c | Parsley; chopped |
| 3 | ts | Salt; or to taste |
| 1/2 | ts | Pepper; or to taste |
In large soup pot over med high heat, saute onion and garlic in the oil for 7 mins, or until soft.
Add potatoes, carrots and celery and mix well. Continue stirring for 2 mins.
Add broth and bring to a boil. Lower heat and simmer for 30 mins, or until the potatoes are ready to fall apart.
Add peas, noodles, dill, parsley, salt and pepper. Cook 5 more mins, until noodles are done. Correct seasoning and enjoy.
14% calories from fat Submitted By MARTHA ROSE SHULMAN, _MEDITERRANEAN LIGHT_ (1989), P. 78. CHAPTER 2, POUR JACKIE HOLMES
From: Serge Cyr Date: 10 Jan 97 National Cooking Echo Ä
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