2 cans (14-1/2 oz. each) reduced-sodium chicken broth or veg. broth
1-1/2 c. diced potatoes
1 sm. turnip, peeled and chopped
1 c. chopped carrot
1/2 c. chopped green pepper
1 t. each dried thyme, basil, and rosemary crushed
1 t. garlic powder
1 t. rubbed sage
1/2 t. salt
1/4 t. pepper
Dash to 1/8 t. cayenne pepper
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and well drained
1 can (14-3/4oz.) cream-style corn
Instructions
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 min. or until vegetables are tender.
Stir in the spinach and corn; cool slightly. Puree half of the soup in a blender; return to pan and heat through.
Originally Submitted
1/22/2008
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