Vegetarian

Winter Vegetable Soup is for Lunch.

Winter Vegetable Soup takes 40 minutes to prepare.

Winter Vegetable Soup takes 20 minutes to cook.

Winter Vegetable Soup makes 3 servings.

The ingredients for Winter Vegetable Soup are:

1 medium onion, chopped
1 Turkish or 1/2 California bay leaf
2 tablespoons olive oil
1 large carrot, thinly sliced
1 celery rib, thinly sliced
1 tablespoon tomato paste
1/2 pound sweet potato, peeled and cubed (1/2 inch)
1/2 pound Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)
2 cups reduced-sodium vegetable or chicken broth
1 1/2 cups water
1/2 cup frozen peas
2 tablespoons chopped fresh dill

Here is how you make Winter Vegetable Soup:

Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes. Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Pur?e 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper. Serving Size: 3 1 1/2-cup servingsNumber of Servings: 3Recipe submitted by SparkPeople user BROWNEL2.

The nutritional information for Winter Vegetable Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 236.0

• Total Fat: 9.4 g
• Cholesterol: 0.0 mg
• Sodium: 548.7 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 5.8 g
• Protein: 6.6 g