Cream of Spinach and Sweet Potato Soup

 1 cup chopped onion
 1/2 cup chopped celery
 1 red bell pepper, seeded and chopped
 2 tablespoons minced garlic
 1 cup all-purpose flour
 3 16-ounce cans fat-free chicken broth
 3 cups peeled and diced sweet potatoes
 1 10-ounce bag fresh spinach leaves, stemmed and coarsely chopped
 2 cups skim milk
 1/2 cup sliced green onions (scallions)
Salt and pepper to taste


In a large, heavy pot coated with nonstick cooking spray, cook onion, celery, red bell pepper and garlic over medium-high heat until vegetables are tender, about 5 to 7 minutes.

Stir in flour and gradually add chicken broth, whisking until soup is blended. Add sweet potatoes and bring to a boil.

Reduce heat and cook approximately 20 minutes or until potatoes are very tender. Add spinach, milk, green onions, salt and pepper, cooking until spinach is wilted and soup is well-heated and thickened, about 5 minutes.