Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook and stir until softened, about 8 minutes.
Recipe
Soup, Chili & Stew
Winter Vegetable Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Description
This warm soup makes for a hearty dish, filled with fresh vegetables.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Blender
Directions
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.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 340mg
- Total Carbohydrates: 26g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
Hy-Vee Vegetable Stock package.