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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Here's a thick and creamy soup that combines a bevy of vegetables with herbs for unbeatable flavor. Jennifer Neilsen of Williamston, North Carolina sent the low-fat recipe. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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