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Spinach Soup Store, San Antonio, TX (2026)

03/22/2022

asy homemade vegetable soup

INGREDIENTS
1 tablespoon olive oil
1 medium yellow onion, chopped
4 large carrots, thinly chopped
4 stalks celery, chopped
4 (14.5 oz) cans low sodium vegetable broth
2 (14.5 oz) cans diced tomatoes, undrained
3 medium russet or gold potatoes, diced into ½” thick pieces
1 (15.5 oz can) kidney beans, drained & rinsed
1 ½ cups green beans, chopped (fresh or frozen)
1 bay leaf
1 ½ teaspoons Italian seasoning
Salt and black pepper
1 ¼ cups corn (fresh or frozen)
1 cup peas (fresh or frozen)
1 lemon, juiced
¼ teaspoon red chili flakes (optional, for spice)
Parsley, for garnish (optional)

INSTRUCTIONS
In a large pot or dutch oven over medium-high heat, heat the olive oil. Add the onions, celery, and carrots and saute for 4 – 5 minutes, until the carrots and celery are barely tender and the onions are translucent.
Add the broth, potatoes, tomatoes, green beans, kidney beans, bay leaves, Italian seasoning, and thyme to the pot. Add salt & pepper to taste. Optionally, add red pepper flakes for spice.
Bring the pot to a boil then reduce the heat to medium-low and simmer for 20 – 30 minutes, until the potatoes are almost fully cooked through.
Add the corn and peas, stir and cook for 5 more minutes. Taste and season with more salt & pepper if needed.
Stir in lemon juice just before serving. Optionally, garnish with chopped fresh parsley.

03/15/2022

ingredients

tablespoons butter

1

onion, chopped

1

clove garlic, minced

1/4

cup flour

4

cups chicken broth

4

cups packed baby spinach

1

lemon

1/4

cup heavy cream

salt and pepper, to taste

cream, if desired

croutons, if desired

1

In large saucepan over medium heat, melt butter.

2

Add onion and cook 3 to 4 minutes or until tender.

3

Add garlic and cook 1 minute.

4

Add flour and whisk 1 minute. Gradually whisk in broth.

5

Add spinach and stir until wilted. Simmer over low heat 10 minutes.

6

Grate peel from lemon. Juice lemon; add lemon juice to soup.

7

Using food processor or blender, process soup to smooth puree. Return to pan.

8

Add ¼ cup cream and lemon peel to soup.

9

Simmer 5 minutes.

10

Season with salt and pepper.

11

Ladle into bowls. Drizzle with additional cream, if desired and sprinkle with croutons.

03/06/2022

Italian Sausage Soup

Ingredients
6-8 ounces Small Pasta (Ditalini, Mini Elbow or Elbow) - (about 1 ½ cups small dry pasta)
1 TBS Olive Oil
1 pound Italian Sausage - (SEE NOTES)
Kosher Salt & Ground Black Pepper
1 medium Yellow Onion – finely chopped (about 1 ½ cups)
3 medium Carrots – peeled & sliced or diced (about 1 cup)
3 medium Stalks Celery – sliced or diced (about 1 cup)
4 Cloves Garlic – peeled & minced
1 heaping TBS Homemade Italian Seasoning - (or store-bought)
3 TBS Tomato Paste
1 (28 ounce) Can Crushed Tomatoes - (SEE NOTES)
1 (14.5 ounce) Can Fire-Roasted Diced Tomatoes
4 Cups Low-Sodium Chicken or Vegetable Broth - (SEE NOTES)
2 Bay leaves

1 Parmesan Rind - (OPTIONAL)
1 Cup Heavy Cream, Half and half or Whole Milk – or more to taste
3 Cups Fresh Baby Spinach -(about 3 ½ ounces)

For Serving: Grated Parmesan, Fresh Basil, Fresh Parsley, Crusty Bread
Instructions
Cook pasta: Fill a large pot with 4 quarts of water. Bring to a boil and generously season water with salt. Cook pasta to al dente according to package directions. Drain cooked pasta and rinse with cold water. Drain again. Set aside.

Brown sausage: In the same pot, heat oil over medium heat. Add the sausage and season to taste with salt and pepper. Cook sausage, stirring occasionally and using the back of a wooden spoon to break the sausage into medium-sized chunks, until browned and no longer pink, about 8-10 minutes. Remove the sausage to a paper towel lined plate to drain. Set aside. Drain all but 1 tablespoon of fat from the pan.
Cook vegetables: Add the onions, carrots and celery to the pot. Season with salt and pepper. Cook, stirring frequently, until the onions are softened, about 5-8 minutes. Add in the garlic and Italian seasoning. Sauté until fragrant, about 30 seconds to 1 minute. Add in the tomato paste and cook, stirring, until the tomato paste starts to caramelize, about 1-2 minutes.
Add liquids and sausage: Stir in the crushed tomatoes, diced tomatoes, broth, bay leaves, parmesan rind (if using) and reserved sausage. Bring the soup to a boil, then immediately reduce the heat to maintain a very gentle simmer. Simmer for 15 minutes.

02/18/2022

Chicken Vegetable Soup

INGREDIENTS
1 tablespoon butter
1/2 cup onion finely diced
2 carrots peeled, halved lengthwise and sliced
2 stalks celery thinly sliced
2 teaspoons minced garlic
3 cups cooked chicken shredded or cubed
salt and pepper to taste
15 ounce can diced tomatoes do not drain
8 ounce can tomato sauce
1 teaspoon Italian seasoning
6 cups chicken broth
1 large Russet potato peeled and cut into 1/2 inch cubes
1/2 cup frozen corn
1/2 cup diced green beans fresh or frozen
2 tablespoons chopped fresh parsley

INSTRUCTIONS
Melt the butter in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.

01/26/2022

Spanish Potato and Green Olive Soup

Ingredients
4tablespoons olive oil, divided
1medium onion, chopped
1 1/2pounds small potatoes
1leaf bay leaf
2sprigs fresh thyme
6cups water
1 1/2cups stuffed green olives, sliced in half vertically
1pinch salt
1cup cubed Manchego or cheddar cheese
Instructions
In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned.

Transfer the onion to a 7-quart slow cooker and add the potatoes, bay leaf, and thyme. Cover and cook on LOW (without the water) for about 4 hours, or until the potatoes are tender.

Add the water and, using a fork or potato masher, smash the potatoes. If you prefer a smooth texture, you can use an immersion blender to puree them.

Stir in the olives and add the salt to taste. Continue cooking for 30 to 40 minutes longer, until the soup is once again hot.

To serve, divide the cheese into bowls, drizzle the remaining olive oil over it, then ladle in the soup and stir.

From 50 Simple Soups for the Slow Cooker by Lynn Alley/Andrews McMeel Publishing

12/30/2021

INGREDIENTS
2 tbsp. extra-virgin olive oil
1 onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
1 russet potato, peeled and chopped into 1/2" cubes
1 lb. spinach, thick stems trimmed
4 c. low-sodium chicken or vegetable broth
Kosher salt
Freshly ground black pepper
1/2 heavy cream, plus more for garnish

FOR THE CROUTONS
3 tbsp. butter
1 c. cubed bread
Kosher salt
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DIRECTIONS
MAKE SOUP
In a large pot or Dutch oven over medium heat, heat oil. Add onion and green onions and cook until beginning to soften, about 5 minutes. Stir in garlic, then add potato and spinach. Pour over broth and bring to a boil. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes. Season with salt and pepper.
Use an immersion blender to blend soup until smooth. Stir in cream.
Garnish with more cream and croutons.
MAKE CROUTONS
In a medium skillet over medium heat, melt butter. Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes.
Drain on paper towels and season immediately with salt.

06/16/2021

Ingredients
1 1/2 Tbsp. olive oil
1 1/3 cups chopped yellow onion (1 medium)
1 1/3 cups diced carrots (about 3 medium)
8 oz. cremini mushrooms, sliced
3 cloves garlic, minced
4 1/2 cups low-sodium chicken broth
1 lb. boneless skinless chicken breasts, pounded evenly to about 1/2-inch thickness
1 tsp dried oregano
1/2 tsp dried thyme
Salt and freshly ground black pepper
1/4 cup unsalted butter, sliced into 1 Tbsp. pieces
1/3 cup flour
2 1/2 cups milk
9 oz. refrigerated three cheese tortellini
4 oz. fresh spinach (4 cups)
1/3 cup heavy cream
Finely shredded parmesan cheese, for serving

05/25/2021

Ingredients
1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 celery rib, chopped
2 tablespoons tomato paste
3 garlic cloves, minced
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups fresh baby spinach
1/4 cup shredded Parmesan cheese

05/20/2021

Ingredients
1
lb bulk Italian sausage
1
cup chopped carrots (about 2 large)
1/2
cup chopped onion
1
tablespoon chopped garlic
1
carton (32 oz) Progresso™ chicken broth
1/4
teaspoon salt
1/4
teaspoon crushed red pepper flakes
1
package (9 oz) refrigerated cheese tortellini
1
package (5 oz) fresh baby spinach leaves
2
cups heavy whipping cream
Grated Parmesan cheese, if desired

Spinach Soup Store

03/22/2022

03/15/2022

03/06/2022

02/18/2022

01/26/2022

12/30/2021

06/16/2021

05/25/2021

05/20/2021

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