Potato-vegetable soup

1 - 4
PersonalPoints™ per serving
Total Time
25 min
5 min
20 min
This hearty, delicious potato soup takes under a half hour to make and is extremely versatile. It features onions, fresh tomatoes, garlic, zucchini, spinach, and lima beans. For even more convenience, you cook all of the ingredients in the microwave, which is, in our opinion, one of the easiest ways to cook a potato. It really doesn't get much easier, as you don't have to use the stove, turn on the oven, or dirty up a single pot. You'll love throwing it together quickly on a chilly weeknight after a long day. To cut down even more on the prep time, there's no need to thaw the lima beans. Once they hit the hot soup, they’ll thaw.


Uncooked potato(es)

½ pound(s), all-purpose variety, peeled and diced

Uncooked onion(s)

1 medium, chopped

Fresh tomato(es)

1 small, chopped

Garlic clove(s)

2 medium clove(s), minced

Olive oil

2 tsp

Uncooked zucchini

1 medium

Cooked lima beans

10 oz, frozen

Fresh spinach

¼ pound(s), coarsely chopped

Reduced-sodium chicken broth

32 oz


  1. Combine the potato, onion, tomato, garlic, and oil in a large microwavable bowl. Cover with plastic wrap and vent one corner. Microwave on High until the potatoes are almost tender, about 10 minutes.
  2. Add the zucchini, beans, spinach, and broth to the potato mixture. Microwave, covered, on High until the vegetables are very tender, about 10 minutes longer. Yields 1 3/4 cups per serving.