Spinach Salsa Soup
|Vegetable cooking spray||1|
|Olive oil||1 1⁄2 Teaspoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Commercial salsa||1 1⁄2 Cup (24 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Canned no salt added whole tomatoes||29 Ounce, undrained and chopped (2 Cans, 14.5-ounce each)|
|Canned condensed reduced fat reduced sodium tomato soup||10 3⁄4 Ounce, undiluted (1 can)|
|Frozen chopped spinach||5 Ounce (1/2 of 10-ounce Package)|
Coat a large Dutch oven with cooking spray; add olive oil, and place over medium-high heat until hot.
Add onion and garlic; saute 2 minutes.
Add remaining ingredients; bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.