Bread Soup With Spring Vegetables Recipes

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SPRING VEGETABLE SOUP



Spring Vegetable Soup image

When served in bread bowls, this soup has great presentation, & the taste is great no matter how it's served! The recipe is from Better Homes and Gardens' Fresh and Simple Vegetable Dinners.

Provided by Sydney Mike

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans vegetable broth, divided
1 (8 ounce) can water chestnuts, drained, coarsely chopped
2 ounces angel hair pasta, dry, broken (about 1 cup)
1/2 teaspoon fresh thyme, snipped
2 tablespoons cornstarch
8 ounces asparagus spears, cut into 1-inch pieces
1/2 cup frozen peas
2 tablespoons of fresh mint, snipped
4 (5 inch) bread bowls or 4 (5 inch) sliced French bread

Steps:

  • In a medium saucepan combine 3 cups of the vegetable broth, water chestnuts, pasta & thyme.
  • Bring to boil, then reduce heat & simmer, covered, for 5 minutes.
  • Meanwhile, in a small bowl, stir together the remaining 1/2 cup of vegetable broth & the cornstarch, then add it to the chestnuts-&-pasta mixture.
  • Stir in asparagus & peas, then cook & stir until thickened & bubbly.
  • Cook & stir another 2 minutes or until vegetables are tender & pasta is tender but firm.
  • Stir in the mint.
  • To serve, ladle soup into bread bowls or, less fancy, serve with French bread.

Nutrition Facts : Calories 149.8, Fat 0.5, SaturatedFat 0.1, Sodium 36, Carbohydrate 32.7, Fiber 4.3, Sugar 4.7, Protein 5

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