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Hearty Spinach and Bean Soup
Posted under: Beans & Lentils - Soups & Stews - Winter
Make Popeye proud! This satisfying soup is ready faster than you can say “I am what I am!” Fresh spinach, low in calories and high in phytonutrients, protein-packed beans and dashes of cinnamon and cumin make this soup super delish! Add depth with fire-roasted tomatoes or smoked paprika. Serves 4.
Recipe Ingredients
- 1 15-ounce can low-sodium kidney or navy beans, drained and rinsed
- 1 24-ounce can low-sodium tomatoes, chopped, undrained
- 2 cups vegetable or chicken broth, low-sodium
- 1 medium onion, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 2 cups chopped spinach
- pepper to taste
Recipe Directions
- In a large soup pot stir in first 6 ingredients.
- Heat soup to boiling; reduce heat and simmer 5 to 10 minutes.
- Stir spinach into soup. Season to taste with pepper.
THE SEASONED COOK It’s easy to use spinach these days because it comes pre-bagged. Just rinse and cut off the stems. Spinach packs a wallop of beta-carotene and is rich in other vitamins and minerals.
4 Comments
Do the tomatoes have enough “broth” (so that you end up with “soup”) that you don’t need to add any low-sodium vegetable stock, chicken stock or water?
Yes!
FYI – this recipe was amended sometime after my Oct. 29 comment and the author added in the “2 cups vegetable or chicken broth, low-sodium” which was missing from the original recipe.
Made the soup this past week and it was delicious! I was a little nervous about adding a whole tsp. of cinnamon, so I only added a half (and I also basically doubled the recipe as I making it!) and I liked that the cinnamon was a very savory, subtle element. Also sauteed the onion in a little olive oil first to add additional “depth”… Will definitely make this again!
It’s so great to have a Well-Fed Heart fan who is helping us back our recipes better. Thanks!