Taste of Home
Tomato Spinach Soup
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 10 servings (2-1/2 quarts).
I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.—Erna Ketchum, San Jose, California
Ingredients
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2 large yellow onions, cubed
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2 tablespoons olive oil
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1 can (28 ounces) diced tomatoes, undrained
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1 quart water
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4 beef bouillon cubes
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1 cup sliced fresh mushrooms
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3/4 teaspoon Italian seasoning
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1/2 teaspoon dried basil
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1/2 teaspoon salt
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1/8 teaspoon pepper
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4 cups loosely packed spinach leaves
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Grated Parmesan or shredded cheddar cheese, optional
Directions
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1.
In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.
Nutrition Facts
1 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 575mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 2g protein.
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