Here's a thick and creamy soup that combines a bevy of vegetables with herbs for unbeatable flavor. Jennifer Neilsen of Williamston, North Carolina sent the low-fat recipe.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- 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. , Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.
Nutrition Facts : Calories 139 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
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