Easy Yellow Squash, Pepper, and Spinach Soup
0
Points®
Temps total: 25 min • Préparation: 5 min • Cuisson: 20 min • Portions: 4 • Difficulté: Facile
This brothy soup is chock-full of veggies and incredibly easy to make. We look to a frozen bell pepper and onion blend to provide the savory backbone of the soup, along with bay leaves and thyme sprigs. The only real prep work you have to do is to slice some squash, which takes just a few minutes. Feel free to substitute zucchini if yellow squash isn’t available or if your family just prefers the former. Serve as a starter, a side to a sandwich, or a snack.
Ingrédients
Fat free reduced sodium vegetable broth
3 cup(s)
Water
1 cup(s)
Yellow summer squash
1 pound(s), halved lengthwise and thinly sliced
Frozen chopped onions
1 cup(s)
Frozen pepper strips
1 cup(s)
Kosher salt
¾ tsp(s)
Black pepper
½ tsp(s)
Fresh thyme
3 sprig(s)
Bay leaf
2 leaf/leaves
Baby spinach
4 cup(s)
Instructions
1
In a Dutch oven or large saucepan, combine the broth, water, and squash; bring to a boil over high heat. Add the frozen pepper and onion medley, salt, pepper, thyme, and bay leaves; reduce the heat to medium-low, and cook, partially covered, until the squash is tender, about 15 minutes.
2
Remove the pan from the heat; stir in the spinach. Discard the thyme sprigs and bay leaves before serving.
3
Serving size: about 1 ½ cups
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