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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.

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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
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.

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