Spinach Vegetable Soup

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 tablespoon butter
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
• 1-1/2 cups diced peeled potatoes
• 1 small turnip, peeled and chopped
• 1 cup chopped carrot
• 1/2 cup chopped green pepper
• 1 teaspoon garlic powder
• 1 teaspoon each dried thyme, basil and rosemary, crushed
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Dash to 1/8 teaspoon cayenne pepper
• 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
• 1 can (14-3/4 ounces) cream-style corn

1. In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
2. Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.

onion, celery, butter, chicken broth, potatoes, carrot, green pepper, garlic, thyme, sage, salt, pepper, cayenne pepper, spinach, creamstyle corn

Taken from www.tasteofhome.com/recipes/spinach-vegetable-soup/ (may not work)