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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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
    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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