WW TOMATO SPINACH SOUP
#236875 - 01/09/06 08:35 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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This is DELICIOUS soup, but you might want to cut back on some of the red pepper flakes; I used only a tiny bit, and it was HOT!
By the way, I did not use a slow cooker; I used my Dutch oven, and I didn't cook it for 5 hours because I didn't want my veggies all mushy. I simmered it for only one
and a half hours.
Also, this would be good for "C" folks, if you get my drift..... 
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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How long do you think it will take for you and your handsome-hubby to eat all of that soup? It looks as if it would make a ton of soup!
This may be one recipe with spinach in it that won't cause my stomach to go in knots as it is cooked forever. I may try it this weekend!
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Have a blessed day!...Rachel
stable and sooooooo thankful!
I have IBS but it doesn't have me!
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It IS!
#237114 - 01/10/06 08:43 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Okay, I kinda deviated a little from the recipe. I used one bunch of fresh spinach but cut the other ingredients in half, 'cause I didn't wanna make that much soup. I didn't cook it in a slow cooker; I used a Dutch oven, and I cut the cooking time in half. The spinach cooks up immediately; it's just the carrots that take awhile. Oh, wait, I think I added a few extra veggies, such as carrots, onions, and celery. I also used VERY LITTLE red pepper flakes, not even close to 1/8 teaspoon, and still it was SPICY!
The soup went down just fine for me; I had no problems with it at all, but hubby went running to the bathroom, where he had a BIG case of "D" for quite awhile. And yet I'm the "D" person. Go figure.
ENJOY!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I FINALLY found it!! If your not a member online with WW then you can't view the recipes  BUT.... I did find it on this web page .... but you will have to convert some of the measurments.
Tomato and spinach soup
POINTSŪ Value: 0
Servings: 4
Preparation Time: 20 min
Cooking Time: 60 min
Level of Difficulty: Easy
Here, we give our low-fat soup an Italian accent. It makes a perfect mid-afternoon pick-me-up or appetizer.
Ingredients
300 g fresh spinach, (preferably baby leaves)
2 whole fresh carrot, peeled, chopped
2 stick celery, trimmed, coarsely chopped
1 medium onion, coarsely chopped
1 clove garlic, crushed
4 whole stock cube, dissolved in 4 cups (1 litre) hot water
800 g canned tomatoes, chopped
1 tbs fresh basil
1 tsp dried oregano
1/2 tsp chilli powder, (or to taste)
Instructions
Place the spinach, carrots, celery, onion, garlic, stock, tomatoes, basil, oregano and chilli powder in a large saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 45-60 mins or until tender. Taste and season with salt and pepper.
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