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spring soup: Vegetable Soup

spring soup: Vegetable Soup for a Colorful Fresh Boost

A fresh and vibrant spring vegetable soup packed with seasonal produce.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 4 cups vegetable broth
  • 1 cup peas
  • Salt and pepper to taste
  • Fresh herbs for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté until softened.
  3. Stir in garlic and cook for 1 minute.
  4. Add zucchini and green beans. Cook for another 5 minutes.
  5. Pour in vegetable broth and bring to a boil.
  6. Reduce heat and simmer for 15 minutes.
  7. Add peas and cook for an additional 5 minutes.
  8. Season with salt and pepper.
  9. Garnish with fresh herbs before serving.

Notes

  • Use any seasonal vegetables for variety.
  • Store leftovers in the refrigerator for up to 3 days.
  • Can be served hot or cold.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: spring soup, vegetable soup, healthy soup, vegan soup