Spring Vegetable Soup Recipe

Spring vegetable soup in a bowl with lime slices on top.

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This Spring Vegetable Soup is light, fresh and packed with vibrant spring vegetables, creamy white beans and fresh lemon and dill. It's easily customizable with what you have on and and it's great for meal prep!

Prep Time10

Cook Time20

Total Time30

Course: Soups

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 138kcal

Author: Marcie

Ingredients

2 tablespoons olive oil
2 medium carrots cut into 1/4-1/2" chunks
2 medium stalks celery cut into 1/4-1/2" chunks
2 large leeks both white and light green parts only, halved and sliced into half moons; see note 2
3 cloves garlic minced
6 cups low sodium vegetable stock see note 3
8 ounces asparagus about 1/2 bunch of asparagus, tough stems removed and chopped into 1" pieces
15 ounces artichoke hearts packed in water and drained well; quarter them as needed by cutting in half lengthwise
15 ounces cannellini beans rinsed and drained
1 cup peas fresh or frozen; if frozen, add during the last minute of cooking time with the spinach
3 cups baby spinach
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice add more to taste
1/2 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste

Instructions

Heat the olive oil over medium heat in a large pot. Add the carrots, celery and leeks and cook about 5 minutes until the vegetables have softened. Add the garlic and cook 30 seconds longer.
2 tablespoons olive oil, 2 medium carrots, 2 medium stalks celery, 2 large leeks, 3 cloves garlic
Add the stock scraping up any brown bits on the bottom of the pan, then stir well and bring to a boil. Reduce the heat to medium low and add the asparagus, artichoke hearts, beans and fresh peas. If using frozen peas, add them during the last minute of cooking time with the spinach. Simmer for 8-10 minutes or until the asparagus reaches the desired doneness. Add the spinach and peas during the last minute of cooking time.
6 cups low sodium vegetable stock, 8 ounces asparagus, 15 ounces artichoke hearts, 15 ounces cannellini beans, 1 cup peas, 3 cups baby spinach
Remove from heat and stir in the dill, lemon juice, salt and pepper. Taste and adjust the seasoning as needed. Serve and enjoy!
1 tablespoon chopped fresh dill, 2 tablespoons fresh lemon juice, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper

Notes

Pro tip: Prep the vegetables up to a few days in advance to make soup prep go even more quickly.
See my post on leek recipes for step by step instructions on how to wash and cut leeks.
Add up to 2 cups more broth depending on how broth-y you like your soup. The sodium content of this soup will vary depending on which brand you use.
Customize this soup with your favorite spring vegetables, beans or protein source.
Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition