Potato-vegetable soup
4
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked potato(es)
0.5 pound(s)
Uncooked onion(s)
1 medium
Tomato(es)
1 small
Garlic
2 medium clove(s)
Olive oil
2 tsp
Uncooked zucchini
1 medium
Cooked lima beans
10 oz
Spinach
0.25 pound(s)
Reduced-sodium chicken broth
32 oz
Instructions
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.
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