Pilgrims' Potato Soup


1/4 cup margarine
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup diced celery
1 1/2 cups diced potatoes
1 cup sliced carrots
1/3 cup fresh or frozen corn
2 package George Washington’s Golden Seasoning and Broth
1 2/3 cups water
1/4 cup chopped parsley
1/2 teaspoon thyme
1 1/2 teaspoon salt
1/4 teaspoon pepper

Melt margarine with oil in a large saucepan or stock pot. Add onion and celery and cook, stirring occasionally, about 5 minutes. Add potatoes, carrots, corn, broth powder, water, parsley, thyme, salt, and pepper. Simmer until vegetables are tender, 10-15 minutes.

Per recipe: 399 mg phe, 8.4 g protein
Per 1/2 cup serving: 20 mg phe, 0.43 g protein

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