Guest guest Posted February 27, 2001 Report Share Posted February 27, 2001 * 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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