Best 4 Spinach Vegetable Soup Recipes

In the realm of culinary comfort, few dishes embody warmth and nourishment like the classic spinach vegetable soup. This verdant and flavorful soup, with its tender leaves of spinach, medley of colorful vegetables, and savory broth, is a culinary tapestry that weaves together health, taste, and tradition. Whether you're seeking a light and refreshing lunch, a hearty dinner, or a comforting antidote to a chilly day, spinach vegetable soup stands ready to tantalize your taste buds and nourish your soul. As we embark on this culinary journey, let's explore the secrets of crafting the perfect spinach vegetable soup, one that bursts with flavor, brims with goodness, and leaves you craving more.

Let's cook with our recipes!

ITALIAN VEGETABLE SOUP WITH BEANS, SPINACH & PESTO

Italian Vegetable Soup with Beans, Spinach & Pesto image

This convenient recipe makes getting two meals on the table a snap.

Provided by USA WEEKEND columnist Pam Anderson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Yield 10

Number Of Ingredients 13

Ingredients

1 ½ tablespoons olive oil
1 large onion, cut into small dice
3 medium carrots, peeled and sliced 1/4-inch thick
3 medium celery stalks, sliced 1/4-inch thick
1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice
1 pound all-purpose potatoes, unpeeled and cut into medium dice
1 (16 ounce) can petite diced tomatoes
2 (15.5 ounce) cans cannellini or other white beans, undrained
6 cups low-sodium chicken broth in can or carton
7 ounces loosely packed baby spinach
1 cup frozen green peas
Salt and ground black pepper
Prepared pesto (found in grocer's refrigerated section)

Steps:

Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

Nutrition Facts : Calories 213.7 calories, Carbohydrate 31.2 g, Cholesterol 5.4 mg, Fat 7.2 g, Fiber 8.2 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 585.5 mg, Sugar 5.8 g

LOADED BLACK-EYED PEAS, SPINACH, AND VEGETABLE SOUP

Loaded Black-Eyed Peas, Spinach, and Vegetable Soup image

An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes.

Provided by Kathe

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Time 2h10m

Yield 10

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil, or as needed
1 large onion, chopped
4 cloves garlic, crushed
6 cups vegetable broth
3 potatoes, cubed
1 ½ cups dry black-eyed peas
3 carrots, sliced
1 zucchini, peeled and cubed
1 (10 ounce) bag fresh spinach, stems removed
1 tablespoon chopped fresh parsley
2 bay leaves
salt and ground black pepper to taste

Steps:

Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.

Nutrition Facts : Calories 177 calories, Carbohydrate 32.5 g, Fat 2.2 g, Fiber 7.7 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 321.9 mg, Sugar 6.4 g

SPINACH VEGETABLE SOUP

Spinach Vegetable Soup image

Here's a thick and creamy soup that combines a bevy of vegetables with herbs for unbeatable flavor. Jennifer Neilsen of Williamston, North Carolina sent the low-fat recipe.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1-1/2 cups diced peeled potatoes
1 small turnip, peeled and chopped
1 cup chopped carrot
1/2 cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon each dried thyme, basil and rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
1 can (14-3/4 ounces) cream-style corn

Steps:

In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.

Nutrition Facts : Calories 139 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

CROCK POT SPINACH-TOMATO-VEGETABLE SOUP

Crock Pot Spinach-Tomato-Vegetable Soup image

Modified version of a recipe from the Weight Watchers website. It's easy, delicious, nutritious, filling, and ZERO points!

Provided by Barb Witherspoon

Categories Vegetable

Time 5h10m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

10 ounces spinach (baby is best)
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
4 cups vegetable broth
28 ounces canned diced tomatoes
2 leaves bay leaves
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes, crushed

Steps:

Place all ingredients in a slow cooker.
Cover and cook on high for 5 hours.
Remove bay leaves, stir and serve.

Nutrition Facts : Calories 34.6, Fat 0.4, SaturatedFat 0.1, Sodium 42.1, Carbohydrate 7.2, Fiber 2.5, Sugar 3.6, Protein 1.9

Tips:

Use fresh, seasonal vegetables: This will give your soup the best flavor and texture.
Don't be afraid to experiment with different vegetables: There are many different vegetables that can be used in spinach vegetable soup, so feel free to mix and match to create a soup that you love.
Use a good quality vegetable broth: This will make a big difference in the flavor of your soup.
Season your soup to taste: Add salt, pepper, and other seasonings to taste until you're happy with the flavor.
Serve your soup hot: This is the best way to enjoy it!

Conclusion:

Spinach vegetable soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It's also a great way to use up leftover vegetables. With so many different variations to choose from, you're sure to find a spinach vegetable soup recipe that you'll love. So next time you're looking for a healthy and satisfying meal, give spinach vegetable soup a try.