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Spring Vegetable Soup

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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

Details

Servings 8

Preparation

Step 1

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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