Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook and stir until softened, about 8 minutes.
This warm soup makes for a hearty dish, filled with fresh vegetables.
Servings and Ingredients
|2 tbsp. Gustare Vita olive oil|
|1 medium onion, chopped|
|1 medium carrot, thinly sliced|
|1 celery rib, thinly sliced|
|1 tbsp. Hy-Vee tomato paste|
|1 Hy-Vee bay leaf|
|½ lbs. sweet potatoes, peeled and cut into 1/2-inch cubes|
|½ lbs. Yukon Gold potatoes , peeled and cut into 1/2-inch cubes|
|2 c. Hy-Vee vegetable stock|
|1 ½ c. water|
|¼ tsp. Hy-Vee pepper|
|½ c. Hy-Vee frozen peas|
|1 tsp. dried dill weed|
|Hy-Vee salt, to taste|
Things To Grab
- Large pot with lid
Stir in tomato paste. Cook and stir 1 minute.
Add bay leaf, sweet potatoes, potatoes, vegetable stock, water and pepper. Cover and simmer until vegetables are tender, about 20 minutes. Discard bay leaf.
Puree 1 cup soup in blender (use caution when blending hot liquids) and return to pot and simmer.
Stir in peas and dill. Simmer until peas are heated through, about 3 minutes. Season with salt to taste.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 340mg
- Total Carbohydrates: 26g
- Protein: 4g
Hy-Vee Vegetable Stock package.