Sunday, December 25, 2011
Soupy Sunday: Spinach Vegetable Soup
6 Servings Prep: 15 min. Cook: 25 min.
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
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.
Nutrition 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.
This recipe brought to you by Taste of Home.
Posted at 9:35 PM