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    You are in: Home / Recipes / Spring Vegetable Soup Recipe
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    Spring Vegetable Soup

    Spring Vegetable Soup. Photo by breezermom

    1/3 Photos of Spring Vegetable Soup

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sydney Mike's Note:

    When served in bread bowls, this soup has great presentation, & the taste is great no matter how it's served! The recipe is from Better Homes and Gardens' Fresh and Simple Vegetable Dinners.

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    Units: US | Metric


    1. 1
      In a medium saucepan combine 3 cups of the vegetable broth, water chestnuts, pasta & thyme.
    2. 2
      Bring to boil, then reduce heat & simmer, covered, for 5 minutes.
    3. 3
      Meanwhile, in a small bowl, stir together the remaining 1/2 cup of vegetable broth & the cornstarch, then add it to the chestnuts-&-pasta mixture.
    4. 4
      Stir in asparagus & peas, then cook & stir until thickened & bubbly.
    5. 5
      Cook & stir another 2 minutes or until vegetables are tender & pasta is tender but firm.
    6. 6
      Stir in the mint.
    7. 7
      To serve, ladle soup into bread bowls or, less fancy, serve with French bread.

    Ratings & Reviews:

    • on August 14, 2011


      Quick and easy to make! I didn't serve in bread bowls, trying to cut some carbs! I would reduce the amount of angel hair pasta, but that is just my preference. I like a little more liquid for the soup, and reducing the pasta will solve this problem. This is very colorful and beautiful. Thanks for sharing!

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    • on June 04, 2010


      Great, fresh, quick and easy soup! I made just as directed (except I didn't serve in bread bowls) and wouldn't change a thing. The asparagus was perfectly cooked in the time given, tender but not mushy. Healthy and flavorful - thanks for sharing the recipe!

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    • on January 13, 2009


      WE loved this soup. I used left over asparagus from asparagus bundles. But... when my spring asparagus is sprouting I'll come back to this one. tagged inthe newest tag.

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    Nutritional Facts for Spring Vegetable Soup

    Serving Size: 1 (356 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 149.8
    Calories from Fat 4
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 36.0 mg
    Total Carbohydrate 32.7 g
    Dietary Fiber 4.2 g
    Sugars 4.6 g
    Protein 5.0 g

    The following items or measurements are not included:

    bread bowls

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