Recipe > Spring Vegetable Soup

Spring Vegetable Soup

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Servings: 4-6

This soup comes together in less than 20 minutes thanks to canned veggies! A well-stocked pantry – or ‘Cantry!’ – full of canned fruits and vegetables can help you serve up the recommended 42 cups of fruits and 53 cups of vegetables a family of four needs every week!

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INGREDIENTS

  • 1 teaspoon olive oil
  • 1 medium yellow onion, thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 4 14.5-ounce cans vegetable or chicken broth
  • 1 15-ounce can spinach, drained and rinsed
  • 1 15-ounce can peas, drained and rinsed
  • 1 15-ounce can asparagus spears, drained, rinsed, and chopped
  • 1 15-ounce can new potatoes, drained and rinsed
  • 1 15-ounce can green beans, drained and rinsed
  • 1 15-ounce can whole kernel corn, drained and rinsed
  • 1 8.75-ounce can sliced carrots, drained and rinsed
  • Zest of 1 lemon, plus lemon wedges for serving
  • 1 clove garlic, grated
  • 1 cup fresh parsley, chopped
  • ¼ cup olive oil

PREPARATION

In a large pot heat oil over medium-high heat. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper. Add broth and bring to a simmer. Add spinach, peas, asparagus, potatoes, green beans, corn and carrots, and simmer until heated through, about 10 minutes.

Meanwhile, in a small bowl, stir together lemon zest, garlic, parsley and olive oil.

Serve soup topped with herb oil and lemon wedges.

NUTRITION PER SERVING

Calories 290; Total Fat 11g; Saturated Fat 1.5g; Trans Fat 0g; Polyunsaturated Fat 1.5g; Monosaturated Fat 7g; Cholesterol 0mg; Sodium 2140mg; Total Carbohydrates 40g; Dietary Fiber 10g; Sugars 13g; Protein 9g; Vitamin A 170%; Calcium 15%; Vitamin C 70%; Iron 20%