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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 86.8
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 270.6 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.9 g

View full nutritional breakdown of Spinach Vegetable Soup calories by ingredient
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Spinach Vegetable Soup

Submitted by: TLB1630

Introduction

Who doesn't like soup on a nice cold day... Who doesn't like soup on a nice cold day...
Number of Servings: 15

Ingredients

    20 oz Fresh Spinach, fresh
    8 cups Water
    8 tsp Broth Base, Chicken flavor - low sodium (Orrington Farms)
    1 lb Sweet potatoes (peeled, microwave & cube)
    1 medium Onion, chopped
    3 oz Baby Carrots, chopped
    1 medium Green Bell Pepper, chopped
    ½ medium Red Bell Pepper, chopped
    1 tbsp olive oil
    1 tsp Ground Black Pepper
    1/4 cup cold water
    3 tbsp corn starch

Tips

Yields approx 15 - 8 oz servings
Could add practically any combination of vegetables to this.


Directions

1. In large stock pot combine 8 c water, broth base and fresh spinach, cover and simmer over medium heat for 30 minutes.
2. Peel sweet potatoes and cook in microwave - approximately 7 minutes, until soft, then cube.
3. Chop onion, carrots, and bell peppers together in food processor
4. Add 1 tbsp olive oil to fry pan, heat and add chopped vegetables. Cook until all are tender.
5. Add cubed sweet potatoes and cooked chopped vegetables to spinach in large stock pot and stir.
6. Working in batches, purée stock pot mixture in blender, then return to pot and med-low heat..
7. Whisk in ground pepper (along with additional seasonings of choice).
8. Dissolve corn starch with 1/4 c water add to stock pot, stirring until desired thickness. May want thicker consistency add more corn starch.






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