Going Green Vegetable Soup

Going Green Vegetable Soup

Ingredients

•  2 teaspoons canola oil
•  1 medium onion, chopped
•  3 cloves garlic, minced
•  1 1/2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger
•  3 3/4 cups water
•  1 1/4 cups 1/3-less sodium vegetable broth
•  1 12 - ounce package frozen shelled sweet soybeans (edamame)
•  1 9 - 10 - ounce package frozen peas
•  2 tablespoons reduced-sodium soy sauce


•  1/4 teaspoon cayenne pepper
•  1 9 - ounce package fresh spinach
•  Cracked black pepper (optional)
•  1 medium red sweet pepper, stemmed, seeded, and thinly sliced into rings

Directions

1.  In 4-quart Dutch oven, heat oil over medium heat. Add onion; cook about 5 minutes or until onion is tender, stirring occasionally. Add garlic and ginger; cook and stir for 30 seconds. Add the water, broth, soybeans, peas, soy sauce, and cayenne pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
2.  Gradually add spinach to the soup until all is added. Remove from heat. Using an immersion blender, blend soup until it has a slightly chunky pureed consistency. To serve, ladle soup into shallow bowls. If desired, sprinkle with cracked pepper. Top each serving with some of the red pepper rings.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 121 cal., 4 g total fat 290 mg sodium, 14 g carb. (5 g fiber, 6 g sugars), 8 g pro.

Diabetic Exchanges

Starch (d.e): 0.5; Fat (d.e): 0.5; Lean Meat (d.e): 0.5; Vegetables (d.e): 1;

Source