Swamp Soup Recipe
A thick, tomatoey vegetable soup with "swampy" bits of spinach and gooey swiss cheese make this unconventional Swamp Soup unforgettable!
Servings: 8 about 1.25 cups each
Calories: 235.95kcal
Equipment
- Dutch Oven
- Liquid Measuring Cup
Ingredients
- 3 cloves garlic $0.12
- 1 yellow onion $0.70
- 1/2 lb. carrots about 4 medium, $0.49
- 3 ribs celery $0.63
- 2 Tbsp olive oil $0.44
- 1 Tbsp dried basil $0.30
- 1 Tbsp dried oregano $0.30
- 3 8oz. cans tomato sauce $1.59
- 3 15oz. cans diced tomatoes $3.18
- 1.5 cups vegetable broth $0.14
- 1 10oz. pkg frozen chopped spinach $1.34
- 8 oz. Swiss cheese $2.21
Instructions
- Mince the garlic, dice the onion, peel and slice the carrots, and slice the celery. Add the onion, garlic, carrots, and celery to a large soup pot with the olive oil and sauté over medium heat for about five minutes, or until the onions are soft.
- Add the tomato sauce, diced tomatoes (with juices), vegetable broth, basil, and oregano to the pot. Stir to combine, then allow the soup to come to a simmer.
- Once the soup is simmering, add the frozen spinach (no need to thaw). Stir the spinach into the hot soup until it has melted and heated through.
- Once the spinach is thoroughly mixed into the soup, give the soup a taste and add salt if needed. I did not add any, but this will ultimately depend on the sodium content of your canned goods and vegetable broth.
- Dice the swiss cheese into small cubes. Add a small handful of cubes to each bowl, then ladle the hot soup over top. Serve and enjoy!
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Video
Nutrition
Serving: 1.25cups | Calories: 235.95kcal | Carbohydrates: 19.71g | Protein: 12.5g | Fat: 12.75g | Sodium: 934.14mg | Fiber: 5.58g