Name: Potato and Vegetable Soup
Ingredients:
Instructions:
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