Springtime Vegetable Soup ~~ Two Ways!

Spring has sprung and I was in the mood for vegetables.  If you would like a vegetarian soup, simply use vegetable broth instead of chicken broth and omit the cream added at the end.  Two soups in one!  And honestly doesn't this picture just scream healthy, vitamin filled deliciousness?

Feel free to mix/match the vegetables you and your diners like. These are some of our favorites.

2 T. olive oil

1 large yellow onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 t. salt

Several grinds of black pepper

1/2 t. Herbes de Provence

6 cups vegetable or chicken stock

2 large carrots, chopped

1 small savoy cabbage, cored, quartered and then thinly sliced

2 medium zucchini, quartered and chopped

3 cups broccoli, florets

1 bunch asparagus, thick ends removed, and spears cut into 1/2 inch pieces

1 cup SMALL pasta (your choice!)

1 t. lemon juice

2/3 cup heavy cream (optional)

In a medium Dutch oven, over medium heat, add olive oil, onion, bell pepper, and garlic. Sprinkle with salt and pepper and Herbes de Provence. Stirring occasionally, let vegetables soften for about 10 minutes or so.  

Add stock, carrots, cabbage and zucchini.  Bring to a soft simmer and let cook for about 10 more minutes. Add broccoli, asparagus and pasta. Lower heat to low. When pasta is cooked, about 6 - 7 minutes, your dinner is ready! Add lemon juice just before serving.

If using cream, stir in and allow to heat through.