FAVA BEAN AND SPRING VEGETABLE SOUP
Categories Soup/Stew Bean Vegetable Spring Bon Appétit
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.
SPRING VEGETABLE SOUP
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
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
Make and share this Spring Vegetable Soup recipe from Food.com.
Provided by Tracey_B
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add leek, carrot and celery; cook, stirring, until vegetables are soft. Add mushrooms; cook, stirring, 1 minute.
- Stir in stock; simmer, uncovered, 15 minutes.
- Add pasta; simmer, uncovered until just tender. Stir in parsley.
SPRING VEGETABLE SOUP WITH BASIL PESTO
A former magazine cover star, this satisfying soup is special enough for entertaining and easy enough to size down
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Snack, Soup, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.
- Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
- Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.
- Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.
Nutrition Facts : Calories 594 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 2.35 milligram of sodium
SPRING VEGETABLE-FARRO SOUP
This healthy vegetable soup gets a big flavor boost from a double dose of Parmigiano cheese. We use the Parmesan rind to give the broth a cheesy, umami punch!
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the pancetta and cook until browned and crisp, 7 to 8 minutes. Remove to a paper towel-lined plate, reserving the drippings in the pot. Add the spring onions (white and pale green parts) and carrots and cook, stirring, until tender, 2 to 3 minutes. Add the farro and cook, stirring to combine, about 1 minute.
- Add the chicken broth, 4 cups water, 1 teaspoon salt, a few grinds of pepper and the Parmesan rind; cover and bring to a simmer. Cook, partially covered and adjusting the heat if necessary, until the farro and vegetables are tender, about 8 minutes. Stir in the zucchini and snap peas and cook until tender, 3 to 4 more minutes. Stir in the basil and lemon zest; season with salt and pepper.
- Divide the soup among bowls. Top with the reserved spring onion greens, the grated parmesan, pancetta and a drizzle of olive oil; sprinkle with pepper.
Nutrition Facts : Calories 530, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 47 milligrams, Sodium 1267 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 25 grams, Sugar 8 grams
SPRING VEGETABLE SOUP
Serve our Spring Vegetable Soup at your next party. Our Spring Vegetable Soup includes an all-star cast of chopped vegetables and a few choice seasonings.
Provided by My Food and Family
Categories Home
Time 1h7m
Yield Makes 16 servings, about 1 cup each.
Number Of Ingredients 10
Steps:
- Melt margarine in large stockpot. Add leeks, carrots and celery; cook 5 min. or until crisp-tender, stirring occasionally.
- Add zucchini and potatoes; cook and stir 2 min.
- Add chicken broth, pasta sauce, salt, pepper and thyme; simmer 30 to 40 min. or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 70, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
SPRING VEGETABLE SOUP WITH PESTO
One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 17
Steps:
- Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
- Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
- Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
- Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
- Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.
Nutrition Facts : Calories 282 g, Cholesterol 3 g, Fat 7 g, Fiber 14 g, Protein 14 g, Sodium 361 g
SPRING VEGETABLE SOUP
You need not (and may not want to) use all the vegetables below at once; try mixing and matching. All measurements approximate.
Provided by Emily Weinstein
Categories dinner, lunch, quick
Time 30m
Yield About 4 to 6 servings
Number Of Ingredients 11
Steps:
- Using a big, deep pot, saute a handful of the chopped leeks and torn prosciutto slices in olive oil. After a few minutes, pour in the chicken stock and bring to a boil. Mix in the the rest of the ingredients. Simmer soup for a few minutes, then sprinkle with salt and pepper, drizzle with olive oil and top with the chopped mint leaves. Serve with crusty bread and a hunk of English cheddar.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 4 grams
SPRING VEGETABLE SOUP
This spring vegetable soup is chock full of nutritious vegetables. Made with asparagus, potatoes, peas, and spinach, it's simply delicious.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large pot, melt butter over medium heat. Add scallion whites and cook until softened, about 4 minutes. Add broth, 4 cups water, and potatoes to pot. Bring to a boil, and cook until potatoes are tender, about 12 minutes. Add asparagus and cook 3 minutes more. Stir in spinach and peas, and cook until spinach is wilted and peas are heated though, about a minute more. Season with salt and pepper, and stir in dill and scallion greens to serve.
SPRING VEGETABLE SOUP WITH ORZO RECIPE - (4.3/5)
Provided by á-1968
Number Of Ingredients 10
Steps:
- 1. Bring broth to a boil in a large saucepan over high heat. 2. Add orzo and carrots; boil 7 minutes. 3. Add asparagus and frozen peas; boil until orzo and vegetables are tender, about 3 minutes. 4. Remove from heat; stir in scallions, dill, lemon juice, salt and pepper. Yields about 1 cup per serving. Notes A few handfuls of fresh baby spinach stirred in at the end of cooking would be a nice addition to this soup. Change up the flavor by substituting fresh parsley for the dill and serving sprinkled with grated Parmesan cheese (could affect PointsPlus value).
SPRING SOUP GREEN VEGETABLE LETTUCE
Steps:
- Stir about a cup of chicken stock into the flour to make a smooth paste. Bring the remaining stock to a boil, whisk in the flour paste, and continue stirring until the soup thickens. Add the leeks, celery and peas with the sugar, salt and pepper. Cover the soup and simmer until the vegetables are tender, 15 to 20 minutes. Five minutes before the end of cooking, stir in the lettuce. Croutons: Trim the crust from the bread and cut it into 1/4 inch dice. Heat enough butter or oil in a frying pan so that the croutons will float. Fry the croutons over medium heat until they are evenly browned on all sides. Remove them with a slotted spoon and drain them on paper towels. To serve, taste the soup and adjust the seasoning. Spoon it into bowls and serve the croutons separately.
SPRING VEGETABLE SOUP
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
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
SPRING VEGETABLE SOUP
Steps:
- Heat the oil in a soup pot. Add the onion and leeks and sauté over medium heat until the leeks are limp, about 10 minutes.
- Add the water with bouillon cubes, potatoes, carrots, celery, mushrooms, paprika, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 30 minutes, or until the vegetables are tender.
- Season with salt and pepper. Let stand for an hour or two to develop flavor. Just before serving, add the dill and peas and reheat.
- Nutrition Information
- Per serving:
- Calories: 136
- Total fat: 4g
- Protein: 5g
- Fiber: 5g
- Carbohydrate: 21g
- Cholesterol: 0mg
- Sodium: 111mg
SIMPLE SPRING VEGETABLE SOUP
Bright and full of nutritious veggies, this easy to make soup is a great way to enjoy fresh spring vegetables
Provided by Martha Stewart
Categories Soup Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a medium pot, heat 2 teaspoons oil over medium-high. Add leeks and season with salt and pepper. Cook, stirring frequently, until leeks are soft and lightly browned, about 6 minutes. Add broth and potatoes and bring to a boil. Reduce to a simmer and cook until potatoes are barely tender, about 10 minutes. Add green beans and cook until crisp-tender, about 6 minutes.
- Meanwhile, in a food processor, combine parsley leaves and 1 tablespoon oil and process until finely chopped. Remove soup from heat and stir in parsley puree.
Nutrition Facts : Calories 268 g, Fat 7 g, Fiber 5 g, Protein 11 g
SPRING VEGETABLE SOUP WITH RICOTTA TOAST
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add 1 more tablespoon olive oil and the sliced garlic; cook, stirring, until softened, about 30 seconds. Add the leeks, season generously with salt and cook, stirring, until they start softening, about 3 minutes. Add the chicken broth, rosemary sprig, 2 cups water and 3/4 teaspoon salt. Bring to a boil, reduce the heat to a steady simmer and cook until the vegetables are tender, about 10 minutes.
- Meanwhile, preheat the broiler. Brush the remaining 2 tablespoons olive oil on both sides of the bread. Broil, turning, until toasted, 3 to 5 minutes. Rub the bread with the smashed garlic. Top with the ricotta and lemon zest; season with salt and pepper.
- Stir the peas into the soup and heat through; season with salt and pepper. Divide the soup among bowls and serve with the toast. Sprinkle the soup and toast with the pecorino. Drizzle with olive oil.
Nutrition Facts : Calories 500, Fat 25 grams, SaturatedFat 5 grams, Cholesterol 13 milligrams, Sodium 978 milligrams, Carbohydrate 53 grams, Fiber 8 grams, Protein 21 grams, Sugar 7 grams
LITE AND EASY SPRING VEGETABLE SOUP
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
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
SPRING VEGETABLE SOUP
My mind generally goes to soup in the cold winter months, with the possible exception of Gazpacho and Vichyssoise, but this Spring Vegetable Soup bridges that gap wonderfully using fresh early spring vegetables and herbs in a healthy and delicious combination.
Provided by salamandercookshop
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large stock pot and add the leek, potato and celery and sweat for about 5 minutes with the lid on, stirring occasionally to make sure they donât stick to the bottom of the pan.
- Add the peas, herbs and spinach with 200ml of the stock and boil until the spinach has completely wilted. Add the rest of the stock and bring to the boil.
- Simmer for about 10 minutes or until the potato is cooked through.
- Let the soup cool a little and then blend until smooth. Add the lemon juice.
- Season with salt and pepper and a little freshly grated nutmeg to taste.
- Gently reheat and add the crème fraiche before serving.
- If you have any chive flowers in your garden this soup looks wonderful garnished with them, and it adds a great punch of chive flavour!
SPRING VEGETABLE SOUP
Entered for safe-keeping, from Better Homes & Gardens' "Cook's Secrets: 62 Recipes You'll Want to Make Forever". If you have never tried fresh fennel, it is best in spring, as is asparagus. Fresh tomatoes in our local markets are usually disappointing, so I buy canned whole Roma tomatoes; in this recipe a 14.5-oz. can of good-quality diced tomatoes would work well, and I would include the juice. If you have a piece of Parmesan rind on hand, toss it in, too. See bhg.com/CSProduce for a chart of peak times for spring veggies.
Provided by KateL
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- (To prep fennel, carefully cut off and discard stalks. Remove any wilted outer layers and cut a thin slice from the base of the bulb. Cut out and discard the tough core. Cut the fennel bulb into quarters. Chop quarters into 1/2-inch pieces.).
- (To prep asparagus, start at the base end of each spear and bend the spear until you find a place where it breaks easily. Break off the woody base and discard. If desired, use a knife or vegetable peeler to remove the tiny scales from the stalk.).
- In a 4-quart Dutch oven over medium heat, heat oil. Add onion, fennel, and garlic; cook for 8-10 minutes or until onion is tender and starts to caramelize, stirring frequently.
- Stir in broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
- Stir in asparagus, zucchini and tomatoes. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or more or just until zucchini is tender.
- Stir in the 2 tablespoons snipped basil. Season to taste with salt and pepper.
- Serve in soup bowls. If desired, sprinkle with shredded Parmesan cheese and additional fresh basil.
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