Breaton Spring Soup

Breaton Spring Soup
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 180.9
  • Total Fat: 5.0 g
  • Cholesterol: 13.5 mg
  • Sodium: 993.2 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 6.1 g

View full nutritional breakdown of Breaton Spring Soup calories by ingredient
Report Inappropriate Recipe

Submitted by: CELTIC_WITCH

Number of Servings: 10


    1/4 cup butter
    1 pound leeks, chopped
    1 onion, chopped
    2 quarts water
    3 large potatoes, chopped
    2 large carrots, chopped
    1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
    1/3 cup uncooked long-grain white rice
    4 teaspoons salt
    1/2 pound fresh spinach
    1 evaporated skim milk


Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
Stir spinach and evaporated milk into the soup mixture, and continue cooking about 5 minutes before serving.

Number of Servings: 10

Recipe submitted by SparkPeople user CELTIC_WITCH.


Rate This Recipe