Description
A light and refreshing soup made with seasonal vegetables.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup green beans, chopped
- 1 cup peas
- 1 cup potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add carrots, celery, and potatoes, cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add green beans and peas, simmer for 15 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- Use any seasonal vegetables you prefer.
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Spring Vegetable Soup