Try this Swamp Soup recipe, or contribute your own.
Suggest a better descriptionSTEP 1: Clean and chop the onion, carrot, celery and garlic. Cook in a large pot with olive oil over medium heat until the vegetables have softened (about 5 minutes). Stir in the basil and oregano and cook for one more minute.
STEP 2: Pour in the cans of diced tomatoes (do not drain) and tomato sauce. For the diced tomatoes you can either use 3 (15 oz.) cans or 1 (28 oz.) can plus 1 (15 oz.) can. The latter will probably be less expensive.
STEP 3: Add 1.5 cups chicken broth or 1.5 cups water plus 1.5 tsp chicken bouillon. To make this a vegetarian dish, simply substitute the chicken broth or bouillon with a vegetable variety. Add the tomato sauce, diced tomatoes, and the brick of frozen spinach. Allow the mixture to heat through, stirring occasionally to break up the spinach as it melts (about 10 minutes).
STEP 4: Once the soup is completely heated through, dice the swiss cheese. Reduce the heat to low or turn the heat off completely. Drop in the swiss cheese and stir it in. The cheese will melt and become gooey but remain in clumps. If the heat is left on high, the cheese will melt too much and dissolve in. Alternatively, you can add the cheese to each bowl of soup after serving.
I usually double this so that I have lots to freeze. I buy a pound of cheese from the deli counter and have them slice it on a number 10. This makes it easy to cube. The cheese freezes well.
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 181 | ||
Calories from Fat: 68 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 1496.9mg | 52 % | |
Potassium 1234.9mg | 32 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 15.1g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 181
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