Appetizers / Soups / Salads

Spring Vegetable Soup (vegan) is for Soup.

Spring Vegetable Soup (vegan) takes 15 minutes to prepare.

Spring Vegetable Soup (vegan) takes 20 minutes to cook.

Spring Vegetable Soup (vegan) makes 6 servings.

The ingredients for Spring Vegetable Soup (vegan) are:

2 tablespoons olive oil
1 onion, chopped (or substitute pearl onions)
2 cloves garlic, minced
4 ounces sliced mushrooms
42 ounces vegetable broth
3/4 pound small new pototatoes, cubed (I leave skins on)
1/2 pound baby carrots
3/4 teaspoon salt
1 1/2 teaspoons chopped fresh thyme
1 bunch thin asparagus, cut into 1" pieces
2 medium sized zucchini cut into 1/4" thick half or quarter moons
1- 15 ounce can pinto beans drained and rinsed
1/4 teaspoon red pepper flakes (omit this if you don't like the kick of red pepper)
OPTIONAL: shaved parmesan cheese

Here is how you make Spring Vegetable Soup (vegan):

I'm a crock pot kind of girl, so I just throw everything in the crock pot, stir it up and cook on high for three hours.However.If you don't have that kind of time or don't have a crock pot, you can do this:1. In a large saucepan, heat oil over medium heat. Add onion, garlic and mushrooms. Cook, stirring occasionally, for 5 minutes.2. Add broth, potatoes, carrots and salt. Bring to a boil. Reduce heat to medium, cover, and simmer for 5 minutes.3. Add thyme, asparagus, zucchini, bean and red-pepper flakes. Cover and cook for an additional 5 minutes.4. Spoon into bowlsOPTIONAL: garnish with shavings of parmesan cheese. Number of Servings: 6Recipe submitted by SparkPeople user IGIRL66.

The nutritional information for Spring Vegetable Soup (vegan) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 170.5

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,333.1 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 5.8 g
• Protein: 5.4 g

The dietary needs meet for Spring Vegetable Soup (vegan) is Vegan