What's Cooking Wednesday - Tomato-Spinach Soup

What I'm reading: Contest entry #3 of 8

Thanks to Mike for his great post yesterday. Remember, there's still plenty of time to comment on both my Monday post and his Tuesday's post to enter to win books. And another reminder about my POV workshop at Savvy Authors. I'll be giving books away there, too. If you know someone who might benefit from a basic craft workshop, point them that way. I'm blogging about it today at their site. Please pop over.

And, I'm still open to more easy gluten-free desserts for our neighbors. I live in the boonies, so fancy ingredients, like gluten-free flours, are hard to come by.  Likewise, baking at 9100 feet presents its own challenges, so I try to steer away from cakes.

My books always include food. Sometimes, however, the scene doesn't end up on the page of the final product, as is the case with Sadie's Tomato-Spinach Soup. In my Pine Hills series, Sarah often eats at Sadie's. One of her favorite things for lunch is their Tomato-Spinach Soup. I'll be making this one for our monthly dinner pot luck on Friday. (In truth, the original recipe, which I've varied, came not from "Sadie" but from Sandra McDonald, my first writing mentor.)

"Sadie's" Tomato-Spinach Soup

Ingredients
Vegetable cooking spray
1 ½ teaspoons olive oil
¾ c chopped onion
1 garlic clove, minced
1 ½ cups salsa
1 c fresh tomato, chopped
2 14.5 oz cans diced tomatoes
1 10-3/4 oz can condensed tomato soup, undiluted
1 10 oz package frozen chopped spinach, thawed

Directions
Coat a Dutch oven with cooking spray; add olive oil, and place over medium-high heat until hot.
Add the onion and garlic, saute for 2 minutes.
Add remaining ingredients; bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup)

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