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Tomato, Corn, And Spinach Soup

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* Exported from MasterCook *

 

Tomato, Corn, And Spinach Soup

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 99

Serving Size : 3 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe Red Pepper-Tomato Soup

(see separate recipe)

16 ounces canned corn kernels -- undrained

1 cup chopped fresh spinach

1 tablespoon sugar

 

Vegan. Low fat

 

Makes: 3 3/4 cups; serves: 3 to 4

 

Although this soup is based on the Red Pepper-Tomato Soup, (see separate

recipe) the end result is quit different.

 

1. Cook Red Pepper-Tomato Soup according to directions, omitting the

roasted red peppers.

 

2. After the soup is puréed, return it to saucepan. Stir in the corn

(with canning liquid), spinach, and sugar. Cook, over medium heat, until

spinach is cooked, about 5 minutes.

 

Variation: Substitute half of 10-ounce package frozen chopped spinach for

the fresh spinach.

 

 

 

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