Best Spring Greens Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPRING GREENS, FRESH PEA, AND HAM SOUP



Spring Greens, Fresh Pea, and Ham Soup image

A bright, lemony soup, perfect for using up leftover Easter ham!

Provided by CHRISTYG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 1h5m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 ½ cups coarsely chopped yellow onions
4 cloves garlic, minced
salt and ground black pepper to taste
6 cups chicken broth
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
½ pound kale, ribs removed and leaves torn into pieces
1 pound ham, cut into 1/2-inch chunks
2 cups canned diced tomatoes
1 cup great northern beans, drained
1 tablespoon chopped fresh rosemary
3 bay leaves
2 cups green peas
2 tablespoons lemon juice
3 tablespoons finely chopped flat-leaf parsley

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onions and garlic; sprinkle with salt and pepper. Cook until onions are translucent and beginning to brown, about 5 minutes.
  • Add broth, potatoes, and kale. Increase heat to high and bring soup to a boil. Reduce to a simmer and cook until potatoes are just tender, about 10 minutes.
  • Add ham, tomatoes, beans, rosemary, and bay leaves. Simmer on low for 15 minutes. Add peas and cook for 5 minutes more. Season with salt and pepper; stir in lemon juice and parsley.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 26.7 g, Cholesterol 36.3 mg, Fat 13.1 g, Fiber 4.2 g, Protein 16.9 g, SaturatedFat 4.1 g, Sodium 1735.1 mg, Sugar 3.8 g

SPRING-GREENS SOUP



Spring-Greens Soup image

Positively brimming with spring produce, this filling soup was made for shoulder-season weather when you still want something warming to eat. Between ingredients like fava beans, English peas, watercress, and cannellini beans-you'll practically be able to taste all of the nutrients coming from this plant-based recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h15m

Yield Makes 8 cups

Number Of Ingredients 15

1 pound fava beans, shelled, or 1 cup frozen shelled lima beans
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large shallot, thinly sliced (1/2 cup)
2 cloves garlic, thinly sliced (1 tablespoon)
1 celery stalk, thinly sliced (3/4 cup), plus leaves for serving
2 thyme sprigs
Kosher salt and freshly ground pepper
4 cups low-sodium chicken or vegetable broth
4 Japanese turnips (4 ounces), scrubbed and quartered; or 2 small turnips, peeled and cut into 1/2-inch wedges
1 1/2 cups cooked cannellini or navy beans (homemade, or one 15-ounce can, drained and rinsed)
1 pound English peas, shelled (1 1/2 cups)
3 ounces snow peas, trimmed and cut very thinly lengthwise (1 cup)
3 ounces sugar snap peas, trimmed and cut crosswise on the diagonal into 1/2-inch-wide pieces (1 cup)
2 cups packed watercress or sorrel
Micro amaranth or other microgreens, for serving (optional)

Steps:

  • Bring a small pot of water to a boil. Add favas and return to a boil. Drain, then run under cold water to stop cooking. Peel off and discard skins (you should have about 1 cup favas).
  • In a medium saucepan, heat oil over medium-high. Add shallot, garlic, celery, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallot is translucent, about 3 minutes.
  • Stir in broth, 2 cups water, turnips, and beans. Bring to a boil, then reduce heat and simmer, partially covered, until turnips are almost tender, about 15 minutes. Add favas, English peas, and snow and snap peas. Simmer until bright green and tender, 3 to 5 minutes.
  • Stir in watercress until wilted, about 10 seconds; season with salt and pepper. Serve, drizzled with olive oil and sprinkled with a few celery leaves and microgreens.

TORTELLINI SOUP WITH SPRING GREENS AND WHITE BEANS



TORTELLINI SOUP WITH SPRING GREENS AND WHITE BEANS image

Categories     Soup/Stew     Bean     Pasta     Fall     Spring     Summer

Number Of Ingredients 13

1/2 tbsp oil
1/2 onion, diced
2 cloves garlic, minced
1/2 tbsp tomato purée
1 x 14 oz tins chopped tomatoes
1 x 14 oz tins cannellini beans, drained
1/2 tsp dried oregano
1/2 vegetable stock cube
Black pepper
Salt
2 oz spring greens cabbage, shredded
5 oz tortellini (fresh or frozen) - spinach and ricotta flavour, or any mild flavour will work well
3 tbsp grated cheddar cheese, to serve (optional)

Steps:

  • Heat the oil in a very large saucepan, and cook the onion and garlic for a few minutes over a medium-low heat. Add the tomato purée, and cook, stirring, for a further 2 minutes. Add the chopped tomatoes, drained beans and dried oregano, and crumble in the stock cube. Season to taste, and add a few good glugs of hot water until the soup is at your desired consistency. Add the spring greens, and turn the heat up to medium. Simmer for 10 minutes before adding the tortellini and cooking for a few more minutes (see directions on the packet of tortellini - they usually take between 1 and 5 minutes, but will take a few minutes more if cooking from frozen). As soon as the tortellini is ready, remove from the heat and serve, topped with a little grated cheese if desired.

UDON NOODLE SOUP WITH SPRING GREENS, SPRING ONIONS, AND WILD MUS



Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus image

Make and share this Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus recipe from Food.com.

Provided by By The Lake

Categories     Vietnamese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
2 tablespoons sesame oil
1 small red onion, thinly sliced
1 small bunch spring onion, sliced on diagonal into 3/4 inch pieces (scallions)
1 inch piece fresh ginger, peeled & thinly sliced
1 garlic clove, minced
5 ounces wild mushrooms, sliced into 1/2 inch pieces (use a variety that is in season such as oyster, crimini, shitake, etc.)
2 tablespoons mirin (sweet Asian cooking wine)
2 tablespoons soy sauce
1 bunch spring greens (8 -12 oz.) or 1 bunch Baby Spinach (8 -12 oz.)
1 cup vegetable broth
2 cups chicken broth
salt & pepper
fresh cilantro, chopped (optional)
14 ounces japanese udon noodles (cooked and drained)

Steps:

  • Heat vegetable oil in wok. Add onion, ginger, and garlic, cooking until onion is soft. Add mushrooms, mirin, and soy sauce. Cook until mushrooms are softened (approximately 5 minutes).
  • Add spinach, sesame oil, vegetable broth and chicken broth. Simmer and cook until spinach wilts (approximately 3-5 minutes).
  • Add noodles and cook until noodles are heated and tender (do not overcook or they will become mushy).
  • Serve immediately.

SPRING GREENS & GAMMON SOUP



Spring greens & gammon soup image

This rustic broth is deliciously meaty and worth cooking a gammon for, or using up leftover ham

Provided by Barney Desmazery

Categories     Dinner, Lunch, Soup

Time 2h10m

Number Of Ingredients 7

450g piece gammon , soaked overnight
2 bay leaves
2 medium onions , sliced
2 tsp paprika
2 large potatoes , peeled and chopped into small chunks
225g spring greens , roughly chopped
450g can cannellini bean , drained and washed

Steps:

  • Put the gammon in a large pan with the bay leaves, onions and about 1.5 litres of cold water or enough to cover. Bring to the boil, then reduce the heat and simmer gently for about 1½ hrs.
  • Drain the gammon, reserving the cooking liquid. When the gammon is cool enough to handle, trim away the skin, and shred the meat.
  • Return meat to the pan with the reserved cooking liquid, paprika and potatoes. Cover and simmer for 20 mins or until the potatoes are cooked.
  • While the potatoes are cooking, trim away the stalky bit from the greens and finely shred the leaf. Stir the greens and beans into the stock and continue to cook for about 10 mins until cooked. Season to taste and serve ladled straight from the pan.

Nutrition Facts : Calories 350 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 3.33 milligram of sodium

SPRING GREENS AND LIMA BEAN SOUP



Spring Greens and Lima Bean Soup image

This light and satisfying soup highlights the earthy flavor of the greens.

Provided by Clifford A. Wright

Yield Makes 8 servings

Number Of Ingredients 9

1 cup dried large lima beans
2 bunches dandelion greens, Swiss chard, or mustard greens (1 1/2 pounds total), tough bottom stems removed, leaves cut into 2-inch pieces
4 tablespoons extra-virgin olive oil, divided
2 celery stalks, finely chopped
2 carrots, peeled, finely chopped
1 large onion, finely chopped
8 cups low-salt chicken broth
1 14 1/2-ounce can diced tomatoes in juice, drained
1/2 cup freshly grated Parmesan cheese

Steps:

  • Place beans in large bowl. Pour enough cold water over to cover; let soak overnight.
  • Drain beans; place in heavy large pot and add enough water to cover by 2 inches. Bring to boil. Reduce heat to medium-low and simmer until beans are just tender, about 45 minutes. Add greens to pot; cook until tender, 4 to 5 minutes. Drain; set aside.
  • Heat 3 tablespoons oil in same pot over medium heat. Add celery, carrots, and onion. Sauté until onion is translucent, about 6 minutes. Add broth, tomatoes, and bean mixture. Reduce heat to low. Simmer 20 minutes to allow flavors to blend. Cover and let soup rest 15 minutes. Ladle soup into bowls. Sprinkle with cheese and drizzle with remaining 1 tablespoon oil.

Related Topics