SPINACH AND TOMATO SOUP (SWAMP SOUP)
Serves 4 to 6
- 2 tablespoons olive oil
- 1 onion, diced
- 3 stalks celery, thinly sliced
- 4 garlic cloves, diced
- 1 (26-ounce) jar prepared pasta sauce
- 1 (14.5-ounce) can fire-roasted tomatoes, undrained
- 2 cups chicken or vegetable broth
- 1 (10-ounce) package frozen spinach
- 1 tablespoon dried Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups shredded Swiss cheese
Use a 6-quart slow cooker. In a large skillet over medium heat, heat the oil, then add the onion, celery, and garlic and cook, stirring, until the onion is translucent. Scrape the skillet contents into the insert. Add the pasta sauce and tomatoes. Add the broth and spinach. Stir in the Italian seasoning, salt, and pepper. Cover, and cook on low for 7 to 8 hours. Stir well to break up the spinach. Place a handful of cheese into each bowl, and ladle the soup on top.
The Verdict
The inspiration from this soup comes from budgetbytes.com. It serves up to six people and the entire pot cost right around seven dollars. While the vegetables will cook just fine in the slow cooker without browning beforehand, I recommend doing so—the bit of oil and caramelized onions really add a great depth of flavor.