Potato-vegetable soup
2
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
½ pound(s), all-purpose variety, peeled and diced
Onion
1 medium, chopped
Tomato
1 small, chopped
Garlic
2 clove(s), minced
Olive oil
2 tsp
Uncooked zucchini
1 medium
Cooked lima beans
10 oz, frozen
Spinach
¼ pound(s), coarsely chopped
Reduced sodium chicken broth
32 fl oz
