Easy Yellow Squash, Pepper & Spinach Soup
1
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This brothy soup is chock-full of veggies and incredibly easy to make. We look to a frozen bell pepper and onion blend to provide the savory backbone of the soup, along with bay leaves and thyme sprigs. The only real prep work you have to do is to slice some squash, which takes just a few minutes. Feel free to substitute zucchini if yellow squash isn’t available or if your family just prefers the former. Serve as a starter, a side to a sandwich, or a snack.
Ingredients
Fat free reduced sodium vegetable broth
3 cup(s)
Water
1 cup(s)
Raw yellow summer squash
1 pound(s)
Frozen pepper and onion blend
2 cup(s)
Kosher salt
0.75 tsp
Black pepper
0.5 tsp
Fresh thyme
3 sprig(s)
Bay leaf
2 leaf/leaves
Fresh baby spinach
4 cup(s)
Instructions
1
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.
2
Remove the pan from the heat; stir in the spinach. Discard the thyme sprigs and bay leaves before serving.
3
Serving size: about 1 ½ cups
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