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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    KateL's Note:

    Entered for safe-keeping, from Better Homes & Gardens' "Cook's Secrets: 62 Recipes You'll Want to Make Forever". If you have never tried fresh fennel, it is best in spring, as is asparagus. Fresh tomatoes in our local markets are usually disappointing, so I buy canned whole Roma tomatoes; in this recipe a 14.5-oz. can of good-quality diced tomatoes would work well, and I would include the juice. If you have a piece of Parmesan rind on hand, toss it in, too. See bhg.com/CSProduce for a chart of peak times for spring veggies.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      (To prep fennel, carefully cut off and discard stalks. Remove any wilted outer layers and cut a thin slice from the base of the bulb. Cut out and discard the tough core. Cut the fennel bulb into quarters. Chop quarters into 1/2-inch pieces.).
    2. 2
      (To prep asparagus, start at the base end of each spear and bend the spear until you find a place where it breaks easily. Break off the woody base and discard. If desired, use a knife or vegetable peeler to remove the tiny scales from the stalk.).
    3. 3
      In a 4-quart Dutch oven over medium heat, heat oil. Add onion, fennel, and garlic; cook for 8-10 minutes or until onion is tender and starts to caramelize, stirring frequently.
    4. 4
      Stir in broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
    5. 5
      Stir in asparagus, zucchini and tomatoes. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or more or just until zucchini is tender.
    6. 6
      Stir in the 2 tablespoons snipped basil. Season to taste with salt and pepper.
    7. 7
      Serve in soup bowls. If desired, sprinkle with shredded Parmesan cheese and additional fresh basil.

    Ratings & Reviews:

    • on May 01, 2014

      55

      We really liked this. I do wish that I had chopped the tomatoes and asparagus up more then I did. I did back off the liquid a bit. I used 4 cups of water and a combination of vegetable and chicken bouillon. I used only one zucchini but I could have used two. I also only used half a fennel bulb. I think you could adapt this recipe to suit a lot of different veggies.

      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 (458 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 116.6
     
    Calories from Fat 65
    56%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 27.8 mg
    1%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 4.0 g
    16%
    Sugars 5.0 g
    20%
    Protein 4.2 g
    8%

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