Lite And Easy Spring Vegetable Soup Recipes

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LITE AND EASY SPRING VEGETABLE SOUP



Lite and Easy Spring Vegetable Soup image

This is a clear veggie soup loaded with vitamins. It is ready in 35 minutes including prep time. It is vegetarian friendly. Recipe originated in Family Circle magazine tweaked by Bergy. Low in fat and calories. I have said 6 servings but if this is your main meal it will serve 4.

Provided by Bergy

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

spray vegetable oil, preferabbly Olive oil
1 onion, chopped
2 garlic cloves, finely chopped
4 ounces mushrooms, thinly sliced
3 (14 ounce) cans vegetable broth
3/4 lb tiny new potatoes, quartered
1/2 lb baby carrots, scrubbed, 1 inch pieces
1/4 teaspoon salt (or more)
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
8 thin asparagus, cut into 1-inch pieces
1 (15 ounce) can pinto beans, drained and rinsed
1/2 teaspoon chili flakes (or less)
shaved parmesan cheese (optional)

Steps:

  • Lightly spray a large saucepan with oil.
  • Over medium heat saute the onion, garlic and mushrooms, stirring for apprx 3 minutes.
  • Add Broth,potatoes, carrots and salt, bring to a boil, cover and simmer 5 minutes.
  • Add Thyme,asparagus,beans and chili flakes.
  • Cover and cook a further 5 minutes or until the vegetables are cooked.
  • To serve spoon into bowls and add some shaved parmesan cheese on top if desired.

Nutrition Facts : Calories 186.2, Fat 0.9, SaturatedFat 0.2, Sodium 145.6, Carbohydrate 36.8, Fiber 10.1, Sugar 4.8, Protein 10.4

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

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

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