Vegetable soup with spinach, potatoes, rice and corn

5 Servings

Ingredients

Quantity Ingredient
2 Cloves garlic; minced
1 teaspoon Olive oil
5 ounces Fresh spinach; torn into bite size
1 can (10.74 oz) chicken broth + 2 cans water; strained
½ teaspoon Salt; optional
2 smalls Potatoes; peeled and cubed
¼ cup Long-grain rice
1 cup Frozen corn

Directions

In soup pot, saute garlic in oil until soft. Stir in spinach and cook for 1 minute. Add broth, water, salt, potatoes and rice, and bring to a boil.

Reduce to a simmer and cook for about 15 minutes or until potatoes are tender and rice is cooked. Add corn and cook for about 1 minute.

NOTES : Per serving: cals - 129, fat - 12 fat calories.

Recipe by: Choose to Lose

Posted to MC-Recipe Digest V1 #971 by Carol Taillon <taillon@...> on Dec 25, 1997

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