Vegetarian

Spring Veggie Soup is for Soup.

Spring Veggie Soup takes several minutes to prepare.

Spring Veggie Soup takes several minutes to cook.

Spring Veggie Soup makes 5 servings.

The ingredients for Spring Veggie Soup are:

1 Shallot
2 Leeks
5 cloves garlic
1.25 c baby carrots
10 small celery stalks
2 cans chickpeas
2 cans no salt diced tomatoes
6oz mushrooms
.25 c sun dried tomatoes
.5 cup carrot juice
water
4 tsp veggie soup base (I used Dr. Fuhrman's VegiZest)
2 Bay leaves
1 tsp dried parsely
pepper to taste

.5 cup fresh basil
4 stalks asparagus

Here is how you make Spring Veggie Soup:

Chop veggies as you like for a soup (I like it chunky, but you may not). Throw first 12 ingredients into a pot, bring to a boil and cook 20 minutes. Throw in fresh basil and asparagus and cook until asparagus is tender. Serving Size:?5 - although you can eat a lot of this soup since it's so low in calories

The nutritional information for Spring Veggie Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 263.2

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 545.0 mg
• Total Carbs: 53.1 g
• Dietary Fiber: 11.5 g
• Protein: 10.9 g

The dietary needs meet for Spring Veggie Soup is Vegan