Easy Yellow Squash, Pepper, and Spinach Soup
Fat free reduced sodium vegetable broth
Yellow summer squash
1 pound(s), halved lengthwise and thinly sliced
Frozen pepper and onion blend
Fresh baby spinach
- In a Dutch oven or large saucepan, combine the broth, water, and squash; bring to a boil over high heat. Add the frozen pepper and onion medley, salt, pepper, thyme, and bay leaves; reduce the heat to medium-low, and cook, partially covered, until the squash is tender, about 15 minutes.
- Remove the pan from the heat; stir in the spinach. Discard the thyme sprigs and bay leaves before serving.
- Serving size: about 1 ½ cups