Spinach Vegetable Soup

Name: Spinach Vegetable Soup
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

16 ingredients

2 steps

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.