Spinach Vegetable Soup
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 6 servings.
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.
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
-
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.
© 2024 RDA Enthusiast Brands, LLC