Spinach Vegetable Soup

Spinach Vegetable Soup (from Taste of Home Soups)

1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. butter
2 cans reduced sodium chicken broth (14oz each)
1 1/2 c. diced peeled potatoes
1 small turnip, peeled and chopped
1 c. chipped carrot
1/2 c. chopped green pepper
1 tsp garlic powder
1 tsp each: dried thyme, basil, and rosemary
1 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
dash to 1/8 tsp cayenne pepper
2 packages (10 oz) frozen chopped spinach, thawed and well drained)
1 can (14 oz) cream style corn

In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.

Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.