Name: Inspiration Soup
Cook time: 40 min
Ingredients: 1 (6-ounce) jar marinated artichoke hearts; 1 cup onion, chopped; 1 large stalk celery, minced; 1 pound mushrooms, sliced; 2 teaspoon salt; 2 small potatoes (2 1/2" diameter), scrubbed and thinly sliced; 4 medium cloves garlic, minced; 1 teaspoon dried basil; 4 cup water; 1/2 pound spinach, minced (or one 10-oz package frozen chopped spinach, thawed and drained); 2 tablespoon fresh lemon juice; fresh black pepper, to taste; 1 cup peas (fresh or frozen); fresh parsley, minced

Inspiration Soup

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We all need a little inspiration every now and then. Sometimes it comes in the form of delicious and easy soup recipes. This Inspiration Soup is unlike other soups you've sampled before. With artichoke, onion, mushroom, potato and more, this recipe for soup is loaded with tons of flavorful ingredients and is sure to satisfy everyone at the table. The next time you're looking for an easy to prepare soup, try this awesome recipe and prepare to be inspired!

Cooking Time40 min

Ingredients

1 (6-ounce) jar marinated artichoke hearts
1 cup onion, chopped
1 large stalk celery, minced
1 pound mushrooms, sliced
2 teaspoons salt
2 small potatoes (2 1/2" diameter), scrubbed and thinly sliced
4 medium cloves garlic, minced
1 teaspoon dried basil
4 cups water
1/2 pound spinach, minced (or one 10-oz package frozen chopped spinach, thawed and drained)
2 tablespoons fresh lemon juice
fresh black pepper, to taste
1 cup peas (fresh or frozen)
fresh parsley, minced

Instructions

Drain the liquid from the marinated artichoke hearts into a soup pot.
Chop the artichoke hearts coarsely and set aside.
Gently heat the artichoke liquid. Add the chopped onion to the artichoke liquid and saute over medium heat for 5 minutes.
Add celery, mushrooms, salt, potatoes, garlic and basil. Saute for 10 minutes over low heat, stirring occasionally.
Add water and bring to a boil. Stir, cover, and let it simmer 15 to 20 minutes, until the potatoes are tender.
Add the artichoke hearts and spinach. Cover and cook over low heat another 5 minutes.
Set aside until just before serving time. Begin heating the soup about 10 minutes before serving. When it is hot, stir in the lemon juice, black pepper, and peas.
Allow to cook for a few minutes more, then serve, topped with freshly minced parsley.