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When we did our second Mary’s Mini a few weeks ago, Brian decided to throw together a quick potato veggie soup. It was so tasty and simple, we decided to film the recipe so we could share!
Whether you are looking for Mary’s Mini “compliant” recipes or just want a tasty potato and veggie soup, be sure to check this one out!
The ingredients are pretty simple and include a nice mix of fresh veggies and of course… potatoes!
The soup begins with a mirepoix (celery, carrot and onion), which just looks so pretty in our dutch oven.
Brian tells me the key is getting everything chopped into a nice even size. Of course we used our handy onion chopper for that task!
Once you have everything prepped, the soup comes together in about about 30 minutes on the stove!
Check out the video here and get the full recipe below.
Brian’s Ultimate Potato Veggie Soup
Ingredients
- – 2 cups diced celery (approx. 4 medium stalks)
- – 2 cups diced carrots (approx. 3 large carrots)
- – 2 cups diced yellow onion (approx. 1 large or 2 medium onions)
- – 1 Tbsp garlic, minced (2-4 cloves if using fresh)
- – 4 to 6 medium Russet potatoes, peeled & cubed (approx. 7 cups when diced)
- – 1 cup fresh or frozen peas
- – 2 cups fresh green beans
- – 1 x 14.5oz can diced tomatoes
- – 2 Tbsp Italian seasoning
- – 4 cups low sodium vegetable broth
- – 1 tsp salt (optional)
- – 1 Tbsp lemon juice
- – 1/4 cup fresh parsley, chopped
Directions
- Prep the veggies. Dice celery, carrots & onion into equal pieces (approx. 1/2 inch cubes). Peel and dice potatoes into equal pieces (approx. 1 inch cubes). Cut green beans if necessary (into half or thirds, equal size pieces).
- Sauté celery, carrots & onion in a large stock pot or dutch oven on medium heat until the onion is translucent, adding a splash of the veggie broth as necessary (if it starts to stick).
- Add garlic and cook until fragrant.
- Add potatoes, peas, green beans, tomatoes, Italian seasoning, veggie broth and optional salt. Add water or additional broth (as necessary) to ensure veggies are covered (we usually add about 2 cups of boiling water from our kettle). Stir to combine.
- Cover and bring to a boil.
- Stir, reduce heat to low, cover and simmer for about 10 to 15 minutes or until potatoes are done.
- Add lemon juice and parsley. Stir & enjoy!
*Makes 6-8 servings.
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Final stage…simmering. Substituted brussel sprouts for beans (someone ate the green beans) and substituting apple cider vinegar for lemon juice (no one bought lemons) as I just had to try this recipe as soon as possible.
Thanks for the recipe
I plan to make this vegetable soup soon. It looks delicious!
Please tell me if I’m wrong, but adding peas makes 2 starches. Is it still Mary’s Mini compliant? Only asking for people who are new to Mary’s Mini.
Also, at the beginning of the month, I am going to try your food lifestyle. I won’t do the 2 weeks of just potato, as I am diabetic, and they raise my blood sugar too much to make them my whole meal. The rest of your lifestyle is very healthy.
Just want you to know how much I appreciate all the work you do for your subscribers!
Hi Lynn! We thought the same thing about the peas… but in their webinar about it, Mary McDougall says peas are okay on Mary’s Mini, so we went with it. LOL.
I am going to try this. I have one of my own that I made today which was out of this world. I have been making your humus. Outstanding. WOWWWWW. Following you guys.
Thanks Kimberlee!
Thanks for the recipe. This is dinner for the week! I love your videos, I finally learned how to subscribe to your channel, lol. And I look forward to watching many more videos. Thanks for all the suggestions, it is appreciated.
Thanks Maggie!
I followed your recipe exactly and had several meals of it this week. The flavor was excellent and the vegetables were cooked perfectly (not overly cooked). Thank you for the attention to detail when sharing your recipes! They are easy to follow.
Substituted sweet potatoes for the russet and left the skin on! Yummy yams! Great soup! The longer you let it sit on low heat the better it is!
I just made this for my parents and they loved it! I always love to cook vegetarian meals for them, and this one makes perfect, still crispy veggies just how I like them. Definitely holding on to this for later
Glad to hear that!!
Love this recipe! I tried adding 1/2 teaspoon of curry powder right after the onions start to get translucent and red pepper flakes with the veggie broth to heat it up some 😋. It really adds some warmth to it. I also threw in mushrooms becuase why not.. sauteed first on the side with some garlic then add with tomatoes. Thanks for sharing!
Hi! I’m a newbie to following you’s!
I enjoy watching you’s on you tube! I made this soup today & I liked it but like Brian would say I need to tweak it a little!😂😂 I do not use seasoning so this was New to me. I think it was to much Italian seasoning for me my mouth ,lips ,& tongue burned! My husband said cuz I’m a pansy !😂😂😂