Spinach Vegetable Soup

Prep Time
Cook Time
Ready In

"A new and interesting soup for me, I will be trying it for our February Photo forum event. YUMMY ! had for supper and it is very good"

Original recipe yields 6 servings


  • Serving Size: 1 (304.7 g)
  • Calories 172.9
  • Total Fat - 7 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 70.9 mg
  • Sodium - 1214.6 mg
  • Total Carbohydrate - 3.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.7 g
  • Protein - 22.8 g
  • Calcium - 243.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.1 mg

Step 1

Place in a large stock pot, the chicken broth, celery, onion, garlic and cayenne pepper; stir and simmer for 5 minutes.

Step 2

Rinse and drain lentils and stir into the broth mixture; bring to simmer and heat through, about 5 minutes.

Step 3

Just before serving, stir in the spinach and serve immediately.

Tips & Variations

No special items needed.



Made this light and lovely delicious spinach and vegetable soup a couple weeks back. Super good! So much so that I picked up another package of baby spinach for a rerun this weekend. Love when easy looks and tastes this good!

review by:
(25 Oct 2013)


I really enjoyed this soup. Very tasty!!

review by:
(1 Oct 2013)


Yummy soup! I used swiss chard from the garden instead of the spinach. Cut the stalks and added them with the stock to cook a wee bit. Then added the leaves at the end. Definitely will be made again!

review by:
(23 Sep 2013)


Yum, this was a great soup recipe that is very easy to do. Love that it uses mostly pantry items. I didn't have a can of lentils, so used dried and added them with the onion, celery and simmered for about 15 minutes and added 2 additional cups of broth. Made quite a bit so we had yummy leftovers several times.

review by:
(4 Oct 2012)