Potato Soup

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.