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!
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.
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.
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 682mg 28%
Carbs 45g 15%
*Percent Daily Values are based on a 2,000 calorie diet.