Potato Mushroom and Vegetable soup

Name: Potato Mushroom and Vegetable soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American, Latin American
Ingredients: 6 cups water; 2 lbs russet potatoes chopped; 5 cloves garlic diced; 109 g red onion diced; 200 g Portobello mushrooms chopped; 2 c green beans cut; 3 medium carrots chopped; 2 tsp better than bouillon vegetable base; 142 g baby spinach chopped; 1 bunch chopped cilantro; 3 tbs olive oil; 1/4 c of sherry; 3 tsp salt; Cumin powder to taste

2 steps

Prep:10minCook:30min

Updated at: Thu, 17 Aug 2023 08:03:38 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories316.2 kcal (16%)

Total Fat11.6 g (17%)

Carbs44.9 g (17%)

Sugars9.4 g (10%)

Protein7.7 g (15%)

Sodium2315.4 mg (116%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 cupswater

2 lbsrusset potatoes

chopped

5 clovesgarlic

diced

109gred onion

diced

200gPortobello mushrooms

2 cgreen beans

2 tspvegetable base

142gbaby spinach

chopped

1 bunchcilantro

chopped

3 Tbsolive oil

¼ csherry

3 tspsalt

Cumin powder

to taste

Instructions

Step 1

Saute the onions, garlic, potatoes, mushrooms, green beans and carrots in olive oil in a large pot for about 5 to 8 minutes over medium to medium high heat. Add the sherry. Add the water and bring to a boil.

Step 2

I always adjust seasonings as I go. Have onion, garlic, cumin powders ready and add as needed. Salt is also a "to taste" add on. One great add on is "everything but the bagel" seasoning. I also use a Colombian mix of herbs called "guascas" and I adjust the amount depending on how much I'm cooking. Word of caution about cumin: less is more. Enjoy!