Can I make One Pot Spring Vegetable Soup vegetarian or vegan?

Yes, One Pot Spring Vegetable Soup is very easy to adapt for vegetarian or vegan diets. Simply use vegetable broth and choose a plant-based protein such as white beans or chickpeas. The vegetables, herbs, and lemon provide plenty of flavor, so the soup remains satisfying even without meat.

How long does One Pot Spring Vegetable Soup last in the fridge?

When stored in an airtight container, One Pot Spring Vegetable Soup will keep well in the refrigerator for up to three days. As the soup sits, the orzo may absorb more liquid, so add a bit of extra broth or water when reheating to restore the desired consistency.

Can I freeze One Pot Spring Vegetable Soup?

One Pot Spring Vegetable Soup can be frozen, but it’s best to do so before adding the orzo if possible. Pasta can become soft after freezing and reheating. If freezing leftovers with orzo already added, expect a thicker texture and add broth when warming it up.

What vegetables work best if I don’t have spring produce?

If certain spring vegetables aren’t available, One Pot Spring Vegetable Soup can still be made using substitutes like zucchini, green beans, spinach, or kale. The recipe is flexible, and most fresh vegetables will work well as long as they are cut evenly and added at the right time.

One Pot Spring Vegetable Soup – Easy & Healthy Favorite

Description

One Pot Spring Vegetable Soup is a fresh and comforting seasonal soup made with tender spring vegetables, orzo pasta, herbs, and lemon, all cooked together in a single pot for an easy and nourishing meal.

Ingredients

Scale

1/4 cup olive oil
1 cup chopped yellow onion
4 large garlic cloves, minced
1 1/2 cups carrots, chopped
1 1/2 cups asparagus, chopped
1 1/2 cups snap peas, chopped
1 leek, sliced (white part only)
1 tablespoon Italian seasoning
5 cups low-sodium vegetable broth
3/4 cup dry orzo pasta
2 large Swiss chard leaves, chopped
2 cups cooked white beans or chickpeas
1/4 cup fresh dill, chopped
1/2 lemon, juiced
Salt to taste
Black pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and cook until softened and fragrant.
Add carrots, asparagus, snap peas, leeks, and Italian seasoning. Stir and cook for a few minutes until vegetables begin to soften.
Pour in the vegetable broth, cover, and bring to a gentle boil.
Stir in the dry orzo pasta and reduce heat to a simmer.
Add chopped Swiss chard and cooked beans, stirring gently to combine.
Simmer until the orzo is tender and vegetables are cooked through.
Remove from heat and stir in fresh dill and lemon juice.
Season with salt and pepper to taste and serve warm.

Notes

If the soup thickens after storage, add extra broth or water when reheating.
Thicker asparagus spears hold their texture better during cooking.
Swiss chard can be replaced with kale or spinach.
For gluten-free, substitute cooked rice or gluten-free orzo.

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 9 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 9 g
Protein: 18 g
Cholesterol: 0 mg