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Pea and Potato Soup

Categories: Vegetarian
Type: Soups and Stews

This rich, thick, and creamy pea and potato soup is great for a cold winter day.

Serves: Serves: 4 (1 1/3 cups)


  • 2 cups (10 ounces) diced raw potatoes
  • 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
  • 3/4 cup chopped celery
  • 1 1/3 cups skim milk
  • 1/4 cup chopped onion
  • 1 teaspoon dried parsley flakes
  • 1 1/2 cups hot water
  • 1 cup frozen peas, thawed
  • 1/4 teaspoon black pepper

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  1. In a large saucepan, combine potatoes, celery, onion, and water.
  2. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in peas.
  3. DO NOT DRAIN. Add mushroom soup, skim milk, parsley flakes, and black pepper. Mix well to combine.
  4. Lower heat and simmer until mixture is heated through, stirring often.
  • Thaw peas by placing in a colander and rinsing under hot water for one minute.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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