Spring Vegetable Soup

Spring Vegetable Soup
Spring Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    tablespoons canola oil

  • 4

    leeks, white part only washed well, chopped

  • 1/2

    pound asparagus cut 1/2" pieces

  • 1

    small yellow squash cut 1/2" pieces

  • 4

    ounces pea pods cut 1/2" pieces

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 3

    cans reduced-sodium chicken broth - (14 1/2 oz ea)

  • 1

    can water

  • 1/4

    cup chopped fresh parsley

  • 1

    teaspoon grated lemon peel

Directions

Heat oil in a large soup pot over medium-high heat. Add leeks and cook 2 minutes, until softened, stirring occasionally. Add asparagus and cook 2 minutes, until color brightens. Add squash and pea pods and cook 2 minutes, or until squash begins to soften. Add salt, pepper, broth and water; bring to a boil. Reduce heat to low and simmer 5 minutes, until vegetables are tender. Just before serving, stir in parsley and peel. This recipe yields 8 servings. Carbohydrates: 10.5 grams Net Carbs: 8.5 grams Fiber: 2 grams Protein: 5.5 grams Fat: 6 grams Calories: 113

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