Best Lite And Easy Spring Vegetable Soup Recipes

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

Ingredients

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

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

Ingredients

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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