SPRING VEGETABLE SOUP
It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way.
Provided by SWEETIEBRITZ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
- Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 41 g, Cholesterol 27.7 mg, Fat 4.9 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 1452 mg, Sugar 4.1 g
SPRING VEGETABLE SOUP
You need not (and may not want to) use all the vegetables below at once; try mixing and matching. All measurements approximate.
Provided by Emily Weinstein
Categories dinner, lunch, quick
Time 30m
Yield About 4 to 6 servings
Number Of Ingredients 11
Steps:
- Using a big, deep pot, saute a handful of the chopped leeks and torn prosciutto slices in olive oil. After a few minutes, pour in the chicken stock and bring to a boil. Mix in the the rest of the ingredients. Simmer soup for a few minutes, then sprinkle with salt and pepper, drizzle with olive oil and top with the chopped mint leaves. Serve with crusty bread and a hunk of English cheddar.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 4 grams
SPRING VEGETABLE SOUP
This spring vegetable soup is chock full of nutritious vegetables. Made with asparagus, potatoes, peas, and spinach, it's simply delicious.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large pot, melt butter over medium heat. Add scallion whites and cook until softened, about 4 minutes. Add broth, 4 cups water, and potatoes to pot. Bring to a boil, and cook until potatoes are tender, about 12 minutes. Add asparagus and cook 3 minutes more. Stir in spinach and peas, and cook until spinach is wilted and peas are heated though, about a minute more. Season with salt and pepper, and stir in dill and scallion greens to serve.
SPRING VEGETABLE SOUP
Make and share this Spring Vegetable Soup recipe from Food.com.
Provided by Tracey_B
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add leek, carrot and celery; cook, stirring, until vegetables are soft. Add mushrooms; cook, stirring, 1 minute.
- Stir in stock; simmer, uncovered, 15 minutes.
- Add pasta; simmer, uncovered until just tender. Stir in parsley.
SIMPLE SPRING VEGETABLE SOUP
Bright and full of nutritious veggies, this easy to make soup is a great way to enjoy fresh spring vegetables
Provided by Martha Stewart
Categories Soup Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a medium pot, heat 2 teaspoons oil over medium-high. Add leeks and season with salt and pepper. Cook, stirring frequently, until leeks are soft and lightly browned, about 6 minutes. Add broth and potatoes and bring to a boil. Reduce to a simmer and cook until potatoes are barely tender, about 10 minutes. Add green beans and cook until crisp-tender, about 6 minutes.
- Meanwhile, in a food processor, combine parsley leaves and 1 tablespoon oil and process until finely chopped. Remove soup from heat and stir in parsley puree.
Nutrition Facts : Calories 268 g, Fat 7 g, Fiber 5 g, Protein 11 g
FRENCH SPRING SOUP
I make this during asparagus season when my husband's patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is.
Provided by PAPERGODDESS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
- Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
- Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 16.1 g, Cholesterol 44.8 mg, Fat 13.8 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 8.5 g, Sodium 1014.2 mg, Sugar 2.3 g
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Author Bon AppétitPublished Apr 7, 2015Estimated Reading Time 2 mins
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