Spring Green Vegetable Soup

(from iamholt’s recipe box)

Source: Mary McKee

Categories: Soups

Ingredients

  • 1 Tablespoon butter or margarine
  • 1/2 cup chopped onion
  • 2 (14.5 ounce) cans ready-to-serve chicken broth
  • 1/2 cup fresh asparagus, cut into 1-inch pieces or fresh green beans
  • 1/2 cup sliced zucchini
  • 1/2 cup frozen peas
  • 2 ounces uncooked angel hair pasta, broken into 2-inch pieces
  • 1 cup chopped fresh spinach
  • 1 tablespoon chopped fresh dill weed, or 1 tablespoon dried dill weed

Directions

  1. Melt butter in a medium saucepan over medium heat. Add onion; cook two to three minutes or until tender, stirring frequently.

  2. Add broth; bring to a boil. Stir in asparagus, zucchini, peas and pasta. Return to a boil; boil three to four minutes or until pasta is of desired doneness, stirring occasionally. Stir in spinach and dill; cook 30 seconds or until spinach is wilted.

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