Title: Vegetable Soup with Spinach, Potatoes, Rice and Corn
Categories: Not, Sent
Yield: 5 Servings

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

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