Serves: 4
Total Calories: 342

1 cup onion chopped
2 tablespoons olive oil
1 cup celery sliced with leaves
1 tablespoon flour
3/4 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
4 potatoes medium peeled and sliced 1/4 -inch thick
2 (6-ounce) cans vegetable juice
1/2 cup green bell pepper chopped
1/3 cup sour cream
1 tablespoon parsley chopped

In a large skillet over medium heat, sauté onion in hot olive oil until soft, but not brown. Add celery. Sprinkle flour over the top. Stir in salt, paprika and cayenne, then potatoes. Pour vegetable juice cocktail over mixture. Bring to a boil reduce heat to low, cover and cook for 30 minutes or just until potatoes are tender, stirring occasionally.

Stir in green pepper. Cover and cook for 5 minutes or until green pepper is crisp-tender. Stir in sour cream until blended.

Transfer to a warm serving dish. Garnish with parsley.

Nutritional Facts:

Serves: 4
Total Calories: 342
Calories from Fat: 90

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