Free Recipe Tomato-Spinach Soup

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Tomato-Spinach Soup Recipe

Vegetable cooking spray
1-1/2 ts Olive oil
3/4 c Chopped onion
1 Clove garlic, minced
1-1/2 c Salsa
1 c Tomato juice
1 ts Sugar
29 oz No-salt-added whole
-tomatoes, (2 cans)
-undrained and chopped
10-3/4 oz Tomato soup, (1 can)
-undiluted condensed
-reduced-fat and
-reduced-sodium
10 oz Frozen chopped spinach, (1/2
-package)

Tomato-Spinach Soup Preparation

Coat a large Dutch oven with cooking spray; add olive oil, and place over medium-high heat until hot. Add the onion and garlic; saute for 2 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup). Per serving: 167 Calories; 7g Fat (33% calories from fat); 6g Protein; 25g Carbohydrate; 1mg Cholesterol; 645mg Sodium NOTES : It”s easier to cut the package of spinach in half while it”s still frozen. Recipe by: Cooking Light, May 1995, page 128 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.

Cooking Temperature:

Recipe Serves: 4

How Do You Cook Tomato-Spinach Soup?

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