Spinach Vegetable Soup Recipe

2.5 3 3
Spinach Vegetable Soup Recipe
Spinach Vegetable Soup Recipe photo by Taste of Home
Publisher Photo

Spinach Vegetable Soup Recipe

Read Reviews
2.5 3 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 blender; return to the pan and heat through. Yield: 6 servings.
Originally published as Spinach Vegetable Soup in Light & Tasty August/September 2005, p62

Nutritional Facts

1-1/3 cups: 139 calories, 3g fat (1g saturated fat), 5mg cholesterol, 788mg sodium, 26g carbohydrate (6g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

  • 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
  1. 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.
  2. Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through. Yield: 6 servings.
Originally published as Spinach Vegetable Soup in Light & Tasty August/September 2005, p62

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpinach Vegetable Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
KScales User ID: 3262967 142517
Reviewed Mar. 7, 2011

"We have reviewed this recipe and verified that it was originally submitted and tested with two packages of spinach. However, it can easily be cut back to suit your personal preference.

Taste of Home Test Kitchen"

MY REVIEW
von99 User ID: 5861712 65516
Reviewed Mar. 6, 2011

"I agree that maybe there is a typo regarding the spinach. It tasted great before I added the spinach. I think a full package is even too much - maybe 1/2 package. I'd try it again w/o all the spinach."

MY REVIEW
Epiphanie User ID: 4373959 142023
Reviewed Oct. 28, 2009

"Way too much spinach, I think it must have been a typo error. I spent an hour trying to salvage the soup adding more broth, water and any vegetables I could find in my fridge freezer and cupboard. What a disaster. I will make it again but with only 1 package of spinach. Also if you have a submersion blender you can puree part of it right in the pan."

Loading Image