Best 4 Spinach Vegetable Soup Recipes

Indulge in a delightful culinary journey with our versatile spinach vegetable soup, a symphony of flavors and textures that will tantalize your taste buds. This wholesome soup is not only a feast for the senses but also a nourishing treat for your body, packed with an array of vibrant vegetables, aromatic herbs, and a rich, flavorful broth. Whether you're seeking a comforting meal on a chilly evening or a healthy lunch option, this spinach vegetable soup delivers satisfaction with every spoonful. Embark on a culinary adventure as we present three enticing variations of this classic dish: a hearty and comforting creamy spinach vegetable soup, a vibrant and refreshing lemon spinach soup, and a spicy and flavorful Mexican spinach soup. Each recipe offers a unique twist on this timeless favorite, ensuring that every palate finds something to savor.

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 ensure that your soup is packed with flavor and nutrients.
Don't be afraid to experiment with different vegetables: There are endless possibilities when it comes to making vegetable soup, so don't be afraid to try new things.
Add some herbs and spices: This will help to enhance the flavor of your soup.
Don't overcook the vegetables: You want them to be tender, but not mushy.
Serve with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Spinach vegetable soup is a delicious, healthy, and easy-to-make meal that is perfect for a cold winter day. With just a few simple ingredients, you can create a hearty and flavorful soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give spinach vegetable soup a try. You won't be disappointed!