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

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Ingredients

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

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