Spring Greens Soup

Adapted from this month's issue of Better Homes and Gardens.

This recipe requires an immersion blender, a food processor, or a heat-proof regular blender.


Spring Greens Soup
prep & cook time = about 30 minutes

1 Tbsp vegetable oil
1 medium onion, chopped

3 cups vegetable broth
1 lbs potatoes, chopped into 1/2" pieces
15-oz can black eyed peas or other bean

1 bunch of spinach, chopped
1 bunch of spicy greens (turnip or mustard or arugula), chopped
1 bunch parsley, chopped
salt and pepper to taste

Heat oil in a large stock pot over medium heat; add chopped onion and sautee until translucent, about 6 minutes.  Add broth, beans, and potatoes, and bring to a boil.  Simmer, covered, about 8 minutes or until potatoes are nearly done.  Add the chopped spinach, greens, and parsley, and bring to a boil for another 2 - 3 minutes.

Remove from heat and blend thoroughly with the appliance of your choice, then add salt and pepper to taste.   The immersion blender is easiest to use; you can find an adequate one for $20 - $50 at Target. If using a regular blender, either make sure it's heat-proof or let your soup cool before blending.

If you have fresh fruit or juice on hand, make sure to serve some with your meal.  There's a ton of iron in beans and greens, and pairing those foods with Vitamin C will really boost your iron absorption.