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Potato Paprikash

  • 15 min
    Prep Time
  • 40 min
    Total Time
  • 4 people
    Serves
  • 354 per 1 serving
    Calories

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 red bell pepper, cut in strips
  • 2 cloves garlic, minced
  • 1/4 teaspoon each salt and pepper
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika, divided
  • 2 cups Pacific Foods™ Organic Creamy Tomato Soup
  • 16 ounces potato, peeled and diced
  • 2 tablespoons chopped fresh parsley
  • 2 cups hot cooked quinoa

Instructions

  • Step 1

    Heat oil in large skillet set over medium heat; cook onion, red pepper, garlic, salt and pepper for 3 to 5 minutes or until slightly softened. Stir in sweet paprika and half of the smoked paprika; cook for 1 minute. 

  • Step 2

    Stir in soup and potatoes; bring to boil. Reduce heat to medium low; cover and cook for 15 to 20 minutes or until potatoes are tender. Stir in parsley. Spoon the potato mixture over the quinoa. Sprinkle with remaining smoked paprika.

Calories 354
Total Fat 10 g
Sat. Fat 1.9 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 495 mg
Total Carb 55 g
Dietary Fiber 8 g
Sugar 10 g
Added Sugars 2 g
Protein 9 g
Vitamin D 0 %DV
Calcium 9 %DV
Iron 15 %DV
Potassium 22 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.