Kick'n Spinach, Tomotoes and Carrots soup

4 cups raw spinach, you can sub 1 box frozen
2 cups shredded carrots
2 cups chopped onions
5 cloves garlic, shredded
1 can 14.5oz fire roasted tomatoes
1 can 16oz garbanzo beans, drained and rinsed (reduced sodium)
1 can reduce fat cream of celery
1/2 cup 2% milk
2 Tbs light sour cream
1 stock box, chicken or vegetable (reduced sodium)
4 cups water
1 Tbs paprika
1 Tbs dry sweet basil
1 Tsp ground cayenne pepper
1 Tsp ground black pepper
2 Tbs extra virgin olive oil
Salt to taste

Cook in a 5qt dutch oven. Saute onions and garlic on medium high heat in extra virgin olive oil until transparent, about 3-5 minutes. Add in all spices, sour cream, and cream of celery soup,stir to combine. Slowly mix in 1 to 2 cups stock with whisk until blended then sir in remaining 2 cups of stock and 4 cups of water. Add tomatoes,garbanzo beans and spinach then bring pot to a boil. Simmer for 20 minutes then enjoy!

Number of Servings: 10

Recipe submitted by SparkPeople user MADISON_MORITZ.