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Spinach Vegetable Soup

 Spinach Vegetable Soup
Here's a thick and creamy soup that combines a bevy of vegetables with herbs for unbeatable flavor. Jennifer Neilsen of Williamston, North Carolina sent the low-fat recipe.
6 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tablespoon butter
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1-1/2 cups diced peeled potatoes
  • 1 small turnip, peeled and chopped
  • 1 cup chopped carrot
  • 1/2 cup chopped green pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon each dried thyme, basil and rosemary, crushed
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash to 1/8 teaspoon cayenne pepper
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
  • 1 can (14-3/4 ounces) cream-style corn

Directions

  • In a Dutch oven, saute onion and celery in butter until tender. Add
  • the broth, potatoes, turnip, carrot, green pepper and seasonings.
  • Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or
  • until vegetables are tender.
  • Stir in spinach and corn; cool slightly. Puree half of the soup in a

2 of 2

Spinach Vegetable Soup (continued)

Directions (continued)

  • blender; return to the pan and heat through. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 139 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 788 mg sodium, 26 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.