Ian's Potato-Vegetable Soup

Start with potatoes, carrots, onions, and celery, and then you decide what other vegetables go in to the pot. Cream of celery soup and parsley are added once the vegetables are tender.

• Calories: 155 Calories

Ingredients

• 1 tablespoon olive oil
• 1 cube beef bouillon
• ground black pepper to taste
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 (10.75 ounce) can condensed cream of celery soup
• 2 potatoes, peeled and cubed
• 1 tablespoon salt, or to taste
• 0.5 teaspoon onion powder
• 2.5 cups water
• 0.25 onion, chopped
• 0.5 cup frozen mixed vegetables
• 0.25 tablespoon dried parsley

Recipe Instructions

Step 1

In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.

Step 2

Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.

Step 3

Heat soup through, stirring occasionally, and serve.