Vegetable Soup with Spinach, Potatoes, Rice and Corn

Categories: Not | Sent

Serves: 5 Servings

Ingredients:

2 Cloves garlic; minced
1 ts Olive oil
5 oz Fresh spinach; torn into
-bite size
1 cn (10.74 oz) chicken broth + 2
-cans water; strained
1/2 ts Salt; optional
2 sm 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
on Dec 25, 1997

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