• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Toasty Kitchen

  • Home
  • Recipe Index
  • Subscribe
  • About
  • FAQ
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • About
    • FAQ
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Soups & Stews

    Spring Vegetable Soup

    Published: Mar 24, 2019 · Modified: Jan 20, 2022 by Heather · As an Amazon Associate I earn from qualifying purchases. · 756 words. · About 4 minutes to read this article.

    Jump to Recipe Jump to Video
    Spring vegetable soup recipe.
    Spring vegetable soup recipe.
    Spring vegetable soup recipe.

    Spring vegetable soup is made from scratch and packed with fresh seasonal ingredients. This light vegan soup is made with cannellini beans, leeks, basil, asparagus, carrots, and peas.

    Close up of white bowl filled with vegetable soup, with a metal spoon.

    Sometimes, spring arrives but the weather isn't quite cooperating yet. A warm bowl of chunky soup filled with fresh spring veggies is the perfect solution!

    Minced garlic and fresh chopped basil enhance the flavor of seasonal veggies, like asparagus, leeks, and peas. It's the perfect light soup for any season - many of these veggies are available year round at your local grocer.

    Pair with some crusty bread and a side salad, or a grilled cheese sandwich for a complete meal. This soup reheats well, making it perfect for meal prep and make ahead lunches.

    Ingredients and substitutions

    Ingredients on a counter top.
    • Olive oil - can be substituted with any light flavored cooking oil you have on hand.
    • Celery
    • Leek - can be substituted with half a small onion.
    • Garlic - I highly recommend using fresh minced garlic for this recipe - it adds extraordinary flavor that you can't get from garlic powder. However, 2 cloves of garlic can be substituted with ½ teaspoon of garlic powder if needed (add with the salt and pepper).
    • Vegetable broth - can be substituted with beef or chicken broth (keeping in mind your soup will no longer be vegan).
    • Cannellini beans - can be substituted with any canned beans you have on hand. This soup does not cook long enough to cook raw beans, so do not substitute with raw or dry beans.
    • Peas and carrots - I chose to use frozen peas and carrots in this recipe to cut down on the chopping and prep work involved. Fresh-frozen vegetables are easy to find year round, inexpensive, and maintain their fresh flavor. I do not recommend substituting with canned vegetables.
    • Asparagus
    • Salt & pepper
    • Fresh basil - can be substituted with fresh dill for a different flavor.
    Collage showing process of cooking vegetable soup in a metal pot.

    The importance of aromatics in soup

    Aromatics are ingredients that add flavor to your soup, but may not be star of the recipe. For spring vegetable soup, this includes celery, leeks, garlic, and basil.

    They may not seem important at a glance, but these ingredients add layers of flavor to your meal. So, it's important not to omit them from your soup (unless you're looking for a bland soup!).

    White bowl filled with vegetable soup.

    What other spring vegetables can I add?

    Here are a few other spring vegetables and spring herbs that can easily be incorporated into your spring vegetable soup:

    • Fresh dill
    • Fresh parsley
    • Spinach (add in the last minute of cooking)
    • Chives
    • A squeeze of lemon juice (just before serving)
    • Diced peppers (sauté with your celery and leeks)
    • Green beans

    Make ahead and reheating

    This vegetable soup keeps well in the refrigerator - up to 3 or 4 days - in a tightly sealed container.

    Plus, it reheats beautifully in the microwave (or on the stove top, over medium heat, until warmed through). Portion your soup into individual containers for an easy, make-ahead lunch during the week!

    Close up of white bowl filled with vegetable soup, with a metal spoon.
    Print Recipe
    4.45 from 9 reviews

    Spring Vegetable Soup

    Spring vegetable soup is made from scratch and packed with fresh seasonal ingredients. This light vegan soup is made with cannellini beans, leeks, basil, asparagus, carrots, and peas. Pairs well with some crusty bread and a side salad for a complete meal.
    Prep Time15 minutes
    Cook Time11 minutes
    Total Time26 minutes
    Servings: 4 servings
    Calories: 215kcal
    Author: Heather

    Ingredients

    • 2 tablespoons olive oil
    • 1 celery rib, sliced
    • 1 leek, sliced (white and light green part only)
    • 2 cloves garlic, minced
    • 32 ounces vegetable broth
    • 15 ounce can cannellini beans, rinsed and drained
    • 2 cups frozen peas and carrots
    • 1 cup chopped asparagus
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 2 tablespoons fresh chopped basil

    Instructions

    • In a stockpot over medium heat, add olive oil. When hot, add celery and leeks. Cook for 3 to 4 minutes, or until lightly browned, stirring occasionally. Add minced garlic, stirring to combine. Cook for 1 additional minute.
    • Add vegetable broth, rinsed beans, peas & carrots, asparagus, salt and pepper . Stir to combine. Bring to a simmer, cover, reduce heat and cook for 5 minutes, or until vegetables and beans are heated through. 
    • Stir in chopped basil. Remove from heat and serve.

    Equipment Recommendations

    • Zwilling Pro Chef's Knife
    • Stainless Steel 8-Quart Stock Pot
    • Pyrex Liquid Measuring Cups
    • Boos Maple Cutting Board

    Notes

    • Aromatics are important for adding flavor to your soup. I do not recommend omitting the celery, leek (can be substituted with ½ small onion), garlic, or basil (can be substituted with fresh dill).
    • Leftover soup will keep for 3-4 days in a tightly sealed container in the refrigerator.
    • Canned beans must be used in this recipe. Canned beans are already cooked and only need to be reheated. This recipe does not cook long enough to use raw/dry beans. 

    Nutrition Estimate

    Serving: 1bowl | Calories: 215kcal | Carbohydrates: 33g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1489mg | Potassium: 305mg | Fiber: 9g | Sugar: 4g | Vitamin A: 7989IU | Vitamin C: 14mg | Calcium: 116mg | Iron: 5mg
    Course: Soup
    Cuisine: American

    More recipes

    • Chicken vegetable soup recipe.
      Chicken Vegetable Soup
    • A wooden ladle filled with corn chowder.
      Corn Zucchini Chowder
    • Beans and rice taco soup recipe.
      Beans and Rice Taco Soup
    • White bowl filled with broccoli potato soup.
      Hash Brown Potato Broccoli Soup

    More Soup and Stew Recipes

    • Overhead view of a bowl of soup filled with colorful vegetables.
      Creamy Vegetable Soup
    • Close up of a metal spoon in a bowl of sausage tortellini soup.
      Sausage Tortellini Soup
    • A metal spoon scooping creamy potato soup from a white bowl.
      Irish Potato Soup
    • A metal spoon in a bowl of bison chili.
      Slow Cooker Spicy Bison Chili

    Share this post:

    Subscribe

    Get our newest recipes delivered to your inbox for free!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

    More about me →

    Spring recipes

    • Close up of strawberries, walnuts, feta cheese, and onions on a bed of lettuce.
      Strawberry Walnut Salad
    • Roasted potatoes and asparagus on a metal sheet pan.
      Roasted Potatoes and Asparagus
    • White bowl filled with arugula, potatoes, tomato, and red onion.
      Roasted Potato Arugula Salad
    • White bowl filled with salad ingredients.
      Salmon Cobb Salad

    Reader Favorites

    • A spoon scooping raspberry sauce from a white bowl.
      Raspberry Sauce For Cheesecake
    • Cooked steak tips in a cast iron pan.
      Garlic Butter & Herb Sirloin Tips
    • Red spatula covered in white frosting.
      Cream Cheese Buttercream Frosting
    • Graham crackers dipped in a bowl of strawberry cheesecake dip.
      Strawberry Cheesecake Dip

    Footer

    ↑ back to top

    About

    • About
    • FAQ
    • Privacy Policy
    • Disclaimer
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen in

    logos of publications The Toasty Kitchen has been published in.

    Copyright © 2023 The Toasty Kitchen®