A wintry potato vegetable soup
On a cold, blustery winter day a hearty potato soup is really satisfying. This version includes vegetables, lentils and pasta making it nice and thick.
Ingredients
- 1 bag small potatoes – cut into bite-sized pieces
- 1 onion – diced
- 1 green pepper – diced
- 1 red pepper – diced
- 2 celery stalks – diced
- 3 carrots – diced
- 2 cans Campbell’s unsalted Cream of Chicken soup
- about 4 oz lentils
- about 4 oz angel hair pasta broken into small pieces
- 1 envelopes Herb-ox Sodium Free Chicken bouillon
- 1 tsp McCormick Salt Free Garlic and Herb Seasoning
- 1 tsp garlic powder
- 1/4 cup olive oil
Prepare the vegetables.
In a large pot heat the olive oil and sauté the onions for about 5 minutes. Add the potatoes and continue sauteing another 5 minutes. Add the vegetables and cook another 10 minutes.
Add the soup and 3 cans of water, stir to combine. Then add the lentils, pasta, and seasonings. Turn heat down and simmer at least 30 minutes.