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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on August 14, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2010

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    94%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 36.0 mg
    1%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 4.2 g
    17%
    Sugars 4.6 g
    18%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    bread bowls

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