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!
Makes
4 servings (8 cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
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.
Instructions
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 292
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 682mg 28%
% Daily Value*
Carbs 45g 15%
Protein 19g
*Percent Daily Values are based on a 2,000 calorie diet.
