Spring Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2.5 serving Bird's Eye Frozen Chopped Spinach 3 serving Green Onion (fresh-1 stalk) 1.5 cup, chopped Carrots, raw 1 serving IDAHO BAKERS POTATO-1 POTATO (by SUPERCURL_20) 4 tsp Better than Boullion Chicken Base (by MANGYCOYOTE) .3 cup Rice | Minute | White Rice (Cooks in 5 Minutes) 1.25 cup Fat free half and half 5 cup (8 fl oz) Water, tap
1. Thin slice potato and carrots
2. Chop up green onions (3 stalks or about 1 cup)
3. Put carrots and potato in stock pan or large cooking pan and cover with water (4-5 cup)
4. Add chicken base. More can be added later if needed.
5. Heat to a boil, reduce heat and simmer 15-20 minutes.
6. Stir. Add chopped spinach and stick of butter.
7. Cook until spinach breaks apart and even through the soup.
8. Stir occasionally.
9. Add rice and stir in.
10. Cooking on medium low heat, stirring occassionaly,
11. Add Half and Half. Stir in and cook until thouroughly heated.
SERVE.
Serving Size: 1.5 c
Number of Servings: 10
Recipe submitted by SparkPeople user KARALEEROBYN.
2. Chop up green onions (3 stalks or about 1 cup)
3. Put carrots and potato in stock pan or large cooking pan and cover with water (4-5 cup)
4. Add chicken base. More can be added later if needed.
5. Heat to a boil, reduce heat and simmer 15-20 minutes.
6. Stir. Add chopped spinach and stick of butter.
7. Cook until spinach breaks apart and even through the soup.
8. Stir occasionally.
9. Add rice and stir in.
10. Cooking on medium low heat, stirring occassionaly,
11. Add Half and Half. Stir in and cook until thouroughly heated.
SERVE.
Serving Size: 1.5 c
Number of Servings: 10
Recipe submitted by SparkPeople user KARALEEROBYN.
Nutritional Info Amount Per Serving
- Calories: 57.1
- Total Fat: 0.7 g
- Cholesterol: 1.5 mg
- Sodium: 390.6 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.1 g
- Protein: 2.2 g
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