Kim's fresh spring vegetable soup

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 121.6

Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 404.4 mg
Total Carbs: 26.1 g
Dietary Fiber: 5.0 g
Protein: 4.4 g

View full nutritional breakdown of Kim's fresh spring vegetable soup calories by ingredient

Introduction

a light yet filling soup full of bright spring flavor. Baby spinach and or kale or also good additions. Also have added 2 tsp. veggie soup base for a richer flavor, as well as sliced fresh jalapenos for a little heat. a light yet filling soup full of bright spring flavor. Baby spinach and or kale or also good additions. Also have added 2 tsp. veggie soup base for a richer flavor, as well as sliced fresh jalapenos for a little heat.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 8

Ingredients

*Knorr Vegetable Recipe Mix (soup broth), 8 tbsp

Water, tap, 8 cup (8 fl oz)

Asparagus, fresh, 5 spear, large (7-1/4" to 8-1/2") cut into 1" pieces

Green Beans (snap), 1 cup cut into 1" pieces

Cabbage, fresh, 1 cup, chopped

Parsley, .25 cup minced

Peas, fresh, 1 cup, shelled

Carrots, raw, 5 medium, chopped

3-4 small Red Potato, cubed, skin on

1 large sweet Onion 1 cup, chopped

Garlic, 3 cloves minced

Celery, raw, 3 stalk, medium (7-1/2" - 8" long) diced

2tsp fresh thyme

2 tsp fresh basil

1 green bell pepper , diced

1 red or yellow pepper diced

Directions

heat water to boiling in large saucepan. add soup mix, carrots and potaotes. turn to med-hi and cook 10-15 minutes until tender. Add beans, peas, cabbage, onion, celery, garlic and asparagus. Cook an additional 10 minutes. Add fresh herbs and parsley. Salt and pepper to taste. Soup will be thick with veggies. Add more water if you prefer more broth.

Number of Servings: 8

Recipe submitted by SparkPeople user KEEYAHWE.