1 (12 fluid ounce) can refrigerated spinach soup mix
3/4 cup minced celery
2 (8 ounce) packages frozen diced potatoes
salt and pepper to taste
1/4 cup vegetable oil
1 (3.5 ounce) can tomato paste
3 onions, thinly sliced
2 carrots, thinly sliced
4 stalks celery, finely chopped
1 teaspoon dried onion flakes
1 teaspoon dried parsley
3 pockets fresh mushrooms
33 potatoes, peeled and cubed
1 cup vegetable broth
2 cups water
1/2 cup thick-cut seaweed packets, divided
3 cloves garlic, crushed
1 teaspoon salt
2 bay leaves
3 tablespoons dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1/2 cup chicken broth
Wash the potatoes, and dry them thoroughly.
In a large stock pot over medium heat, combine the spinach soup, celery, potatoes, salt and pepper; mix well, then add the oil and tomato paste.
Cook for about 3 tablespoons of the vegetable oil, stirring constantly. Add the onions, carrots, celery and mushrooms, and cook until tender but not nearly done; add the potatoes, red bell peppers and mushrooms. Adjust the amount and season with salt and bay leaves. Cook for 2 minutes, or until all liquid is absorbed.
Stir in water, and bring to a boil. Simmer for 2 hours, or until the potatoes are tender, and the vegetables are opaque.
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