Potato Soup Recipe | Vegetable-Loaded Potato Stew

Vegan potato stew loaded with vegetables that goes great with corn bread. Keeps well in the refrigerator for 3 days.

Ingredients

• 3 ½ cups vegetable broth
• 3 cups (1-inch) potato chunks
• 1 teaspoon salt, or to taste
• 1 teaspoon dried oregano, or to taste
• 1 teaspoon dried parsley, or to taste
• 1 teaspoon dried cilantro, or to taste
• ½ teaspoon ground black pepper, or to taste
• ¼ cup finely chopped red bell pepper
• ¼ cup finely chopped white onion
• ¼ cup finely chopped leek
• ¼ cup finely chopped carrot
• ¼ cup finely chopped celery
• 4 garlic cloves, minced

Cooking Directions

1. Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.

Nutrition Facts

• calories137.7
• carbohydrateContent29.5 g
• fatContent0.7 g
• fiberContent4.6 g
• proteinContent4 g
• saturatedFatContent0.1 g
• sodiumContent1005.8 mg
• sugarContent5.1 g