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Perfect for cold, dreary nights or as a nourishing antidote to rich holiday foods.
4 cups cubed potatoes (do not peel)
1½ cups coarsely chopped carrots
1 cup coarsely chopped celery
½ cup string beans
1 green, red or yellow bell pepper,
coarsely chopped
1 cup sweet peas
1 large onion, peeled and coarsely chopped
1 (10-ounce) bag spinach
6 cups water
¼ cup butter
1½ teaspoons salt
1 teaspoon black pepper
1½ teaspoons dried sage
1 tablespoon dried basil
¼ cup chopped fresh parsley
Instructions
4 cups cubed potatoes (do not peel)
1½ cups coarsely chopped carrots
1 cup coarsely chopped celery
½ cup string beans
1 green, red or yellow bell pepper,
coarsely chopped
1 cup sweet peas
1 large onion, peeled and coarsely chopped
1 (10-ounce) bag spinach
6 cups water
¼ cup butter
1½ teaspoons salt
1 teaspoon black pepper
1½ teaspoons dried sage
1 tablespoon dried basil
¼ cup chopped fresh parsley
1. Place vegetables in a Dutch oven. Add water; bring to a boil. Add butter, salt, pepper and herbs. Simmer until vegetables are tender, about 30 minutes. Serves 10.
Recipe by Helen verDuin Palit, Relish Helping Hands, "Touched by an Angel," December 2007.
Nutritional Information
Recipe by Helen verDuin Palit, Relish Helping Hands, "Touched by an Angel," December 2007.
Per (1 1⁄2-cup serving): 130 calories, 5g fat, 4g prot., 19g carbs., 4g fiber, 105mg sodium.
