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Categories:Viewed: 25 - Published at: 2 years ago
Ingredients
- 1 tablespoon olive oil
- 1/2 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 2 stalks celery, sliced
- 1/2 teaspoon paprika
- 1 1/2 teaspoons minced thyme leaves (or 1/2 tsp dried thyme)
- 2 tablespoons minced parsley
- salt and pepper
- 1 -2 russet potato, cut into 1/2 inch cubes, patted dry
- 1 cup chicken broth or 1 cup vegetable broth
Method
- Heat oil in heavy skillet over high heat.
- Add bell pepper, onion and celery.
- Cook, stirring often, until soft, about 5 minutes.
- Add paprika, thyme, parsley, salt and pepper to taste.
- Stir in potato.
- Add broth; heat to boiling.
- Lower heat to simmer; partially cover pan.
- Cook, turning occasionally, until potato is tender, about 10 minutes.
- Keep warm until ready to serve.
