Spring Vegetable Soup

By Leslie Blythe  ,   ,

March 1, 2017

This Spring Vegetable Soup is the perfect thing to “spring clean” your diet. Fruits and Vegetables that are in-season reap the most nutritional value. This Since lima beans are difficult to find fresh, I used frozen beans. You can substitute fresh fava beans in this soup.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6 Servings

Ingredients

1 Tablespoons olive oil

2 large leeks (white & pale green parts only), thinly sliced (about 3 cups)

½ cup carrots, chopped

4½ cups vegetable broth

10-ounce package frozen baby lima beans, thawed

5 ounces green beans, cut into 1-inch pieces

8 ounces asparagus, cut diagonally into 1-inch pieces

⅔ cup basil, thinly sliced

parmesan cheese, optional

Directions

1Heat oil in heavy 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 lima beans and green beans and simmer until almost tender, about 8 minutes. Add asparagus and ⅓ cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in ⅓ cup basil. Ladle soup into bowls. Serve, passing parmesan separately, if desired.

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