Spinach Vegetable Soup Recipe

Ingredients

1/2 cup chopped onion1/2 cup chopped celery1 tablespoon butter2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth1-1/2 cups diced peeled potatoes1 small turnip, peeled and chopped1 cup chopped carrot1/2 cup chopped green pepper1 teaspoon garlic powder1 teaspoon each dried thyme, basil and rosemary, crushed1 teaspoon rubbed sage1/2 teaspoon salt1/4 teaspoon pepperDash to 1/8 teaspoon cayenne pepper2 packages (10 ounces each) frozen chopped spinach, thawed and well drained1 can (14-3/4 ounces) cream-style corn

Preparation

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.