Spring Garden Vegetable Soup
A fresh and hearty spring vegetable soup packed with garden flavors, featuring tomatoes, potatoes, peas, and herbs, perfect for a light, nutritious meal.
Ingredients
Instructions
- Sauté garlic and onions in melted soy margarine until fragrant.
- Add chopped tomatoes, vegetable broth, dried tarragon, basil, and dill weed.
- Bring to a simmer and cook for 30 minutes.
- Add boiled red potatoes, baby carrots, evaporated milk, and petite peas.
- Cook for a few more minutes until heated through and flavors meld.
Nutrition & Diet Analysis (per serving)
642
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).