Spring Veggie Soup with bacon

Lunch / Dinner

Spring Veggie Soup with bacon

This Spring Veggie Soup recipe is designed to use always-on-hand ingredients from your pantry, freezer and fridge. Not only is cooking from the pantry good on the wallet, it also gets dinner on the table fast — win, win!


4 servings (8 cups)

Total Time

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Ingredient Substitutes

If you don’t have (or don’t want to use) bacon, you can use ham, pancetta, or sausage, or just use 2 Tbsp. olive oil in place of bacon drippings.

No lemons? Check out what kind of vinegar you have on hand. A splash of acidity really balances out the soup.


Cook bacon in a pot until crisp; transfer to a paper-towel-lined plate and reserve drippings.

Heat drippings in pot over medium. Add carrots, onions, and celery; sweat, covered, until softened, 5 minutes. Add garlic and dill; cook 1 minute. Increase heat to high.

Stir in broth and potatoes; bring to a boil. Reduce heat to medium; simmer soup until potatoes are fork-tender, about 12 minutes.

Add beans, peas, and lemon juice; cook until heated through. Season soup with salt and pepper; top servings with bacon.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 292

% Daily Value*

Total Fat 4g 6%

Saturated Fat 2g 10%

Cholesterol 13mg 4%

Sodium 682mg 28%

Carbs 45g 15%

Protein 19g

*Percent Daily Values are based on a 2,000 calorie diet.

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