Lite And Easy Spring Vegetable Soup Recipes
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
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
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