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