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2

Potato-Vegetable Soup

Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
No need to thaw the lima beans. Once they hit the hot soup, they’ll thaw.
Ingredients

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

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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