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Potato Medley

Potato Medley

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
shaqwana

shaqwana

I used this recipe when I was fasting for 30 days of no meat and have been using it ever since.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 74.8g
  • 24%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot over high heat, combine potatoes, carrots, onion, green bell pepper, corn and water. Boil until tender, then add bouillon.
  2. Reduce heat to medium and simmer for 10 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DREGINEK
4

DREGINEK

1/6/2004

No offense but this reminds me of a dish that accompany's some poor college student's main dish of ramen noodles. It's okay in taste but I would never serve this to company and to be honest, I doubt I'll make again. Once the veggies were tender, I did drain off some of the water and then added chicken buillion cubes and "sauted" them until the cubes dissolved. If you have NOTHING in the cupboard but want some veggies, I guess you could try this recipe. Its not a bad recipe = just nothing special either. Thanks anyways!

ROTOZOOMER
3

ROTOZOOMER

12/2/2005

Well in contrast with the agitation of the previous reviewers, I found this simple recipe useful, and will use it again. As an expat living in China we are short on familiar seasonings and long on fresh vegetables, and this hit the spot. I julienned the carrots and potatoes and added zucchini as well.

arleneteng
1

arleneteng

1/18/2013

I was looking for a recipe to use up the veggies in my fridge that had been there for an unknown length of time. Thankfully, I came across this recipe, and I had everything except the vegetable bouillon, which I substituted with chicken bouillon. Cooking only for one, and trying to use up as much veggies as possible, I grated two small potatoes and one carrot, and then thinly sliced 1 1/2 green bell pepper and a small white onion, plus added 1 Tbsp minced garlic. Also, I sauteed them with the corn kernels under medium heat with 1 Tbsp of olive oil before I added the water, and the smell was just divine. I then added the water and bouillon cube and then simmered it for about an hour. The flavor of the chicken kind of overpowered the roasted veggies taste, so next time, I'll look for vegetable bouillon or probably just add a little butter before adding the water and no bouillon. But all in all, a pretty good batch of soup. Thanks!

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