Vegetable Soup With Spinach, Potatoes, Rice And Corn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Not, Sent | 5 | Servings | |
INGREDIENTS
| 2 | Cloves garlic, minced | |
| 1 | t | Olive oil |
| 5 | oz | Fresh spinach, torn into |
| bite size | ||
| 1 | 10.74 oz chicken broth + 2 | |
| cans water strained | ||
| 1/2 | t | Salt, optional |
| 2 | Potatoes, peeled and cubed | |
| 1/4 | c | Long-grain rice |
| 1 | c | Frozen corn |
INSTRUCTIONS
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@earthlink.net> on Dec 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 326.4mg
Potassium: 94mg
Carbohydrates: 27.3g
Fiber: 1.3g
Sugar: <1g
Protein: 1.5g