Name: Potato and Vegetable Soup



Yield: Serves two

Comments: 1/10/2013 - first attempt
1/27/2022 - I used this as a basis and modified it. The fresh ingredients were 1 Russet potato diced in ~1/4 in cubes, 2 small carrots likewise, and one small onion. I omitted the mushrooms, egg noodles, beans, and eggs. I made it into soup with 2 cups of bouillon and a can of Progresso Chicken Barley Soup. The seasoning was a tablespoon of basil and a teaspoon each of oregano and black pepper. We had four bowls and finished it in one meal with salad and bread slices.
11/2/2022 - Again, I used this as a basis and modified it. I increased the amounts to make it last two days and substituted diced tomatoes for the beans. The amounts used were: 3 red potatoes, 3 medium carrots, frozen bell pepper strips, a large onion, 3 cups of vegetable broth and 2 of chicken bouillon, 2 cups of egg noodles, and 3 eggs. I also included half of a turkey sausage.
11/13/2023 - I increased the amounts to cover two days. I used 4 yellow potatoes, 3 medium carrots, one onion, 4 oz mushrooms, 4 cups vegetable broth, 1 cup of water, 2 cups of egg noodles, 2 tablespoons basil, and 3 eggs. I substituted a package of tofu, cubed, for the beans and added beet greens.

Source: Based on other soup and frittata recipes

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