Southern Vegetable Soup
Toasted Garlic Baguette
Ingredients
- 1 ear corn, shucked
- 1 (32-oz) carton vegetable broth
- 1 (15-oz) can crushed tomatoes
- ½ (10-oz) pkg frozen seasoning blend (diced onion, bell peppers, and celery)
- 1 small sweet potato, peeled and cubed
- ½ (14-oz) pkg frozen lima beans
- ½ (12-oz) pkg frozen black-eyed peas
- 1 bay leaf
- 1 tsp Italian seasoning
- 1 (6-oz) pkg baby spinach
Instructions
- Remove kernels from corn, discarding cob.
- Bring broth, tomatoes, corn, seasoning blend, potato, lima beans, black-eyed peas, bay leaf, and Italian seasoning to a boil in a Dutch oven over medium-high heat; reduce heat, and simmer 20 minutes.
- Gradually stir in spinach; cook 3 minutes or until spinach is wilted. Season with salt and pepper to taste. Discard bay leaf before serving.
Side Dish Ingredients
- 4 thick slices French baguette (preferably whole wheat)
- 1 clove garlic, halved
- 2 Tbsp butter
Side Dish Instructions
- Preheat broiler. Place bread on a baking sheet. Broil 2 minutes or until toasted. Rub garlic over bread. Serve with butter.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
