Simple Spring Vegetable Soup Recipes

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SPRING VEGETABLE SOUP



Spring Vegetable Soup image

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

2 teaspoons vegetable oil
1 large brown onion, brown, large, chopped
2 garlic cloves, crushed
1 medium leek, medium, sliced
2 medium carrots, medium, sliced
2 celery ribs, sliced
200 g mushrooms, chopped
6 cups vegetable stock
50 g spaghettini
1 tablespoon fresh parsley, fresh and finely chopped

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.

SPRING VEGETABLE SOUP



Spring Vegetable Soup image

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

Handful of chopped leeks
Several torn slices of prosciutto
A few tablespoons of olive oil
6 cups chicken stock, plus additional water or stock as needed
1 cup peeled, blanched fava beans
1 cup shelled peas
1 cup chopped spinach
1 cup chard
1 cup asparagus
8 cut-up steamed artichoke hearts
Chopped mint leaves (for garnish)

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



Spring Vegetable Soup image

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

1 tablespoon vegetable oil
½ cup chopped onion
1 clove garlic, minced
1 medium potato, peeled and chopped
½ cup chopped broccoli
½ cup frozen corn
½ cup torn spinach
½ cup chopped fresh mushrooms
½ cup chopped carrots
¼ cup chopped cabbage
2 (32 fluid ounce) containers chicken broth
6 ounces egg noodles
1 cup canned white beans

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 WITH PESTO



Spring Vegetable Soup With Pesto image

One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 17

1 cup dried navy or white beans, rinsed
1 bay leaf
1 teaspoon fresh thyme, finely chopped
2 medium leeks, diced and rinsed well
2 medium carrots, diced
8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
1 pound plum tomatoes, cubed
2 cups low-sodium vegetable broth
4 ounces green beans, cut into 1/2-inch pieces
1 small zucchini, cubed
1 cup fresh shelled or thawed frozen peas
1 teaspoon coarse salt
Freshly ground pepper
2 small garlic cloves
2 cups loosely packed fresh basil leaves
1/4 cup finely grated Parmesan cheese
2 tablespoons extra-virgin olive oil

Steps:

  • Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
  • Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
  • Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
  • Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
  • Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.

Nutrition Facts : Calories 282 g, Cholesterol 3 g, Fat 7 g, Fiber 14 g, Protein 14 g, Sodium 361 g

SIMPLE SPRING VEGETABLE SOUP



Simple Spring Vegetable Soup image

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

1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 medium leeks (white and light-green parts only), halved lengthwise, cut into 1/4-inch slices, rinsed well, and drained
Coarse salt and ground pepper
5 cups low-sodium chicken broth
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1/2 pound green beans, trimmed and halved
4 cups parsley leaves (from 1 bunch)

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

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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Published 2016-04-03
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  • ZUCCHINI YELLOW SQUASH SOUP. Nutrition (per 1.5 cup serving): 233 calories, 2.5 g fat (< 1 g saturated), 60 mg sodium, 39.7 g carb, 15.4 g fiber, 5 g sugar, 15.3 protein.
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4.5/5 (2)
Category Soups & Stews
Cuisine Plant-Based
Total Time 55 mins
  • Heat the oil in a soup pot. Add the leeks and celery, and sauté over medium heat until the leeks are limp, about 10 minutes, stirring occasionally.
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  • Season with salt and pepper and serve at once. If you’re making this soup ahead of time, hold off on adding the peas and parsley. Once the soup reheated, add the peas and parsley.


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