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SPINACH AND VEGETABLE SOUP

Makes 6 Servings

• strips bacon
• 1/2 cup onion
• 2 cups chicken broth
• 1 (15.5-ounce) can mixed vegetables
• 1/2 teaspoon salt
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried sage
• 1/2 teaspoon pepper
• 3 (15.5-ounce) cans spinach, drained
• 2 cups low-fat milk
• 1/4 cup dried parsley


1. Cut strips of bacon into pieces. In a skillet over medium-high heat, cook until crisp. Remove and set aside.

2. In the same skillet, sauté chopped onion in the drippings until tender. Stir in chicken broth, mixed vegetables, salt, thyme, sage, and pepper.

3. Heat to boiling; reduce the heat, cover, and simmer for 30 minutes.

4. Stir in chopped spinach and cook for 4 minutes. Stir in milk, parsley, and the reserved bacon; heat through.