Simple Spring Vegetable Soup Recipes

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VEGETABLE LENTIL SOUP



Vegetable Lentil Soup image

Here's a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 4h45m

Yield 6 servings (about 2 quarts)

Number Of Ingredients 10

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

Steps:

  • Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Nutrition Facts : Calories 217 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 685mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.

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

FRENCH SPRING SOUP



French Spring Soup image

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

¼ cup butter
1 pound leeks, chopped
1 onion, chopped
2 quarts water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
⅓ cup uncooked long-grain white rice
4 teaspoons salt
½ pound fresh spinach
1 cup heavy cream

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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