This soup is somewhat like broccoli cheese soup - but only with spinach!
I have loved spinach since I was a little girl. What's not to love?
This God-given dark, leafy green is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6. It’s a very good source of protein, phosphorus, vitamin E, zinc, dietary fiber, and copper. Plus, it’s a good source of selenium, niacin, and omega-3 fatty acids.
To learn more about spinach, go to http://www.naturally-healthy-eating.com/benefits-of-spinach.html.
Aside from being good for you, this soup is easy to make, smooooooth and delicious!
2 cups (16 oz.) of fat-free chicken broth with 30% less sodium
1 (9 oz.) pkg. of frozen spinach
1 tsp. onion powder
1 (12 oz.) can of fat-free evaporated milk
3 Tbsp. flour
8 oz. (1/4 block) Velveeta cheese, cubed
In saucepan, combine broth, frozen spinach, and onion powder. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until spinach is thoroughly cooked.
In small bowl or gravy mixer, combine milk and flour; blend until smooth. Add to soup; cook and stir over medium heat until bubbly and thickened.
Reduce heat to low; simmer 2 minutes. Add cheese; cook and stir until cheese is melted and soup is thoroughly heated.
Serve soup with a full-flavored sandwich like ham on rye, turkey on pumpernickel, or venison BBQ on buns like we had last night.
If serving with chips, try Lay's Lightly Salted Chips.