Springtime Soup
The best recipe for Springtime Soup
Servings 4
Calories 231kcal
Cost $
Ingredients
- 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
Instructions
- 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 :)
Notes
This soup would pair nicely with pita bread and hummus or topped with freshly grated Parmesan cheese.
Nutrition
Calories: 231kcal | Carbohydrates: 46g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 228mg | Potassium: 817mg | Fiber: 11g | Sugar: 9g | Vitamin A: 5954IU | Vitamin C: 42mg | Calcium: 107mg | Iron: 4mg