Recipe
Soup, Chili & Stew
Farmers' Market Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 medium russet potatoes | ||
| 2 medium carrots | ||
| 1 yellow onion | ||
| 1 large sweet potato | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 qt. vegetable broth, divided | ||
| 1 tsp. Hy-Vee rosemary | ||
| 1 tsp. Hy-Vee thyme | ||
| Hy-Vee black pepper, to taste |
Directions
- Peel and chop vegetables into 1-inch cubes.
- In a covered stock pot, sauté vegetables in olive oil for 25 minutes or until tender, stirring occasionally.
- Remove half of the vegetables and puree in blender with half of the broth.
- Add pureed vegetables to remaining vegetables in stock pot. Add remaining broth and seasonings.
- Serve warm.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 340mg
- Total Carbohydrates: 25g
- Protein: 3g
Daily Values
0%
Vitamin A 210%
0%
Vitamin C 25%
0%
Iron 6%
0%
Calcium 4%