Description
Spinach and sweet potatoes join together to produce this sensational, creamy, rich-flavored soup.

Ingredients

• 1 cup chopped onion
  
• 1/2 cup chopped celery
  
• 1 red bell pepper, seeded and chopped
  
• 2 Tbl minced garlic
  
• 1 cup all-purpose flour
  
• 3 (16 oz.) cans fat-free chicken broth
  
• 3 cups diced and peeled sweet potatoes (yams) OR 1 (29-oz.) canned yams, drained
  
• 1 (10 oz.) bag fresh spinach leaves, stemmed and coarsely chopped
  
• 2 cups skim milk
  
• 1/2 cup sliced green onion stems (scallions)
  
• Salt and pepper to taste

Preparation
In a large heavy pot coated with nonstick cooking spray over medium-high heat, cook onion, celery, red bell pepper and garlic until the vegetables are tender, about 5 to 7 minutes. Stir in flour and gradually add the chicken broth, whisking until the soup is blended. Add sweet potatoes and bring to a boil, reduce heat and cook approximately 20 minutes or until the potatoes are very tender. Add the spinach, milk, green onion stems, salt and pepper, cooking until spinach is wilted and soup is well heated and thickened, about 5 minutes.

Note: If using canned yams, cut in small chunks and stir in at the end of cooking.

Nutrition
Per Serving; CAL 208 (2 % from fat); Fat 1g; Protein 11g; Carb 40g; Chol; 1mg; Sodium 197mg

Serves
Makes 8 servings.

Variations
N/A