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
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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.