Vegetable Soup with Spinach, Potatoes, Rice and Corn

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1 c Frozen corn
5 oz Fresh spinach; torn
1/4 c Long-grain rice
2 Garlic; minced
1/2 ts Salt; optional
1 10.75-oz can chicken broth; + 2
1 ts olive oil
2 sm Potatoes; peeled and cubed

Original recipe makes 5



In soup pot, saute garlic in oil until soft. Stir in spinach and cook for 1 minute. Add broth, water, salt, potatoes and rice, and bring to a boil. Reduce to a simmer and cook for about 15 minutes or until potatoes are tender and rice is cooked. Add corn and cook for about 1 minute. NOTES : Per serving: cals - 129, fat - 12 fat calories. Recipe by: Choose to Lose Posted to MC-Recipe Digest V1 #971 by Carol Taillon on Dec 25, 1997

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