Potato-Vegetable Soup
- Total Time
- 0:25
- Prep
- 0:05
- Cook
- 0:20
- Serves
- 4
- Difficulty
- Easy
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 clove(s), medium, minced
-
olive oil2 tsp
-
uncooked zucchini1 medium
-
cooked lima beans10 oz, frozen
-
fresh spinach¼ pound(s), coarsely chopped
-
reduced-sodium chicken broth32 oz
- 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.
- 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.