If you like your soup thick, you’ll want to spoon up a bowl of this specialty! The unbeatable taste comes from fresh vegetables accented with fragrant herbs.
—JENNIFER NEILSEN WILLIAMSTON, NC
PREP: 15 MIN. • COOK: 25 MIN. • MAKES: 6 SERVINGS
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
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 the vegetables are tender.
2. Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to pan. Heat through.
PER SERVING 1 1/3 cups equals 139 cal., 3 g fat (1 g sat. fat), 5 mg chol., 788 mg sodium, 26 g carb., 6 g fiber, 7 g pro. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.