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Preparation Time: 25 minutes
  • 2 cups baked potatoes, peeled
  • ¾ cup chopped white onion
  • 1 medium carrot
  • ½ cup low sodium chicken broth
  • 2 tbsp. canned tomato paste
  • ¼ tsp. salt
  • ¼ tsp. ground pepper
  • 2 garlic cloves, minced
  • 2 tbsp. fresh, chopped parsley
Use your food processor to chop the carrot, onions and garlic all at the same time. Cook all ingredients except parsley in 2-quart saucepan over medium-low heat 25 to 30 minutes, stirring occasionally, until potatoes are tender. Stir in parsley.
 
Serves:
2
 
1 Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
Calories: 180
Total Fat: 0g
Saturated Fat: 0g
% of Calories from Fat: 0%
% of Calories from Saturated Fat: 0%
Protein: 5g
Carbohydrates: 39g
Cholesterol: 0mg
Dietary Fiber: 4g
Sodium: 480mg
 
Each serving provides: An excellent source of vitamins A and C and fiber.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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