Farmer's Daughter

Although 20+ years removed from the farm, farmer's daughter is still a title I enjoy.
Growing up on a farm taught me many invaluable lessons, two of those being frugality and creativity.
Now as a wife and a mom, I love to put into practice what I learned growing up as a
Farmer's Daughter.

Friday, February 12, 2010

Cheesy Spinach Soup

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

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.

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