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One day I heard my mom talking about soup and my mouth started to water. Next thing I knew, I was just putting a whole mess of stuff in a pot and cooking it, not expecting it to turn out. When it was finished I was amazed, what a great soup!
Ingredients
- 2 ½ cups water
- 2 potatoes, peeled and cubed
- 1 tablespoon salt, or to taste
- 1 carrot, chopped
- 1 stalk celery, chopped
- ¼ onion, chopped
- 1 cube beef bouillon
- 1 tablespoon olive oil
- ½ cup frozen mixed vegetables
- 1 (10.75 ounce) can condensed cream of celery soup
- ¼ tablespoon dried parsley
- ½ teaspoon onion powder
- ground black pepper to taste
Directions
Step 1
In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
Step 2
Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
Step 3
Heat soup through, stirring occasionally, and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat1g | 6% |
| Cholesterol7mg | 2% |
| Sodium2059mg | 90% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber4g | 13% |
| Total Sugars3g | |
| Protein4g | |
| Vitamin C20mg | 101% |
| Calcium45mg | 3% |
| Iron1mg | 7% |
| Potassium529mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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