Appetizers / Soups / Salads

Potato soup, vegetarian takes 15 minutes to prepare.

Potato soup, vegetarian takes 25 minutes to cook.

Potato soup, vegetarian makes 4 servings.

The ingredients for Potato soup, vegetarian are:

Celery, raw, 2 stalk, large (11"-12" long) - thinly sliced;
Onions, raw, 0.5 cup, chopped;
Evaporated milk, fat free, 12 oz;
Water, 2 cup;
Parkay, Original Stick Margarine, 1 Tbsp;
Parsley, dried, 1 tsp;
basil, dried, 0.25 tsp;
Cumin, dried, grounc, 0.25 tsp;
*Potato, raw, 5 medium (2-1/4" to 3-1/4" dia.) --cut into bite sized pieces;
Carrots, raw, 1 medium, diced in small pieces.

Here is how you make Potato soup, vegetarian:

Melt magarine in saucepan. Add celery, onion, and carrot to magarine and saute until onion is translucent. Add 2 cups of water, 12 oz. can of fat-free evaporated milk, parsley, basil, cumin, and potatoes to the pan. Bring to a gentle boil and simmer until potatoes are done, about 20 minutes. Use a potatoe masher a couple of times to break up the potatoes even more. Or remove 1 cup of soup from pan and run through a food processor until thick; then return to pan of soup and mix.Makes four -- 1.25 cup each serving.Number of Servings: 4Recipe submitted by SparkPeople user JANYTOO.

The nutritional information for Potato soup, vegetarian is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 321.7

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 201.5 mg
• Total Carbs: 62.9 g
• Dietary Fiber: 7.2 g
• Protein: 12.0 g