springtime soup

springtime soup 1

Even though the warm weather has finally arrived I am not ready to let go of soup!  Nothing tastes better after a long day!  Soups are also a great way to get in a ton of vegetables!  This soup shouts spring with the asparagus, lemon and fresh basil!  Asparagus is one of the first vegetables to sprout out of the thawed ground.  It provides a good source of dietary fiber, beta-carotene, B vitamins, calcium, iron, zinc, and the list goes on and on!  You get the point; asparagus is downright just good for you!

Springtime Soup

Recipe adapted from “The Moosewood Restaurant” cookbook


Olive Oil

1 small red onion, chopped

2 stalks celery, chopped

2 carrots, chopped

2 large cloves garlic, minced

1 quart low sodium veggie broth

1 14.5 oz can diced tomatoes

4 cups water

¼ cup short grain brown rice

1 ½ cups frozen baby lima beans

1 ½ cups frozen peas

1 bunch asparagus

juice from ½ lemon

½ cup fresh basil (more for garnish)

salt and pepper to taste

 springtime soup

-Pour a few generous glugs of olive oil into a large soup pot.

-Over medium low heat, sauté onions, carrots, celery and garlic for about 10 minutes.

-Add veggie broth, water, brown rice and tomatoes.  Bring to a boil then add baby lima beans and asparagus, return to a boil.

-Turn down heat and cook until rice is tender.

-Add salt, lemon juice, peas and basil.  Cook for about 5 minutes.

-Garnish with basil and enjoy!

This soup would pair nicely with pita bread and hummus or topped with freshly grated Parmesan cheese.