Spinach Vegetable Soup

Total Time

Prep: 15 min. Cook: 25 min.


6 servings

Updated: Oct. 13, 2022
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.


  • 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.

Nutrition 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.