When the weather warms and fresh vegetables reappear at your local farm stand, try this delicious soup. Thyme's light mint flavor seasons the spring vegetables perfectly.
25m
PREP TIME
35m
COOK TIME
133
CALORIES
16
INGREDIENTS
Servings: 12 (1 cup)
Ingredients
- 1/4 cup olive oil
- 2 large leeks, light parts only, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 quarts (8 cups) unsalted vegetable stock
- 1 tablespoon McCormick Gourmet™ All Natural Flat Leaf Parsley
- 2 teaspoons McCormick Gourmet™ Organic Thyme Leaves
- 2 teaspoons McCormick Gourmet™ Organic Basil Leaves
- 2 cups shelled fresh fava beans
- 1 bunch asparagus, ends trimmed and cut diagonally into 1-inch pieces
- 1 can (16 ounces) chickpeas, garbanzo beans, drained and rinsed
- 1 cup fresh or frozen peas
- 1/2 cup green beans, cut into 1-inch pieces
- 1 to 2 teaspoons McCormick Gourmet™ Organic Mint
- McCormick® Sea Salt Grinder
- McCormick Gourmet™ Organic Whole Black Peppercorns
INSTRUCTIONS
- 1 Heat oil in 5-quart Dutch oven or saucepot on medium-high heat. Add leeks, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add stock, parsley, basil and thyme. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 20 minutes
- 2 Stir in fava beans, asparagus, chickpeas, peas and green beans. Cook 5 minutes or until vegetables are tender-crisp. Add mint flakes. Season to taste with sea salt and freshly ground pepper, if desired
- 3 To serve, ladle into soup bowls. Sprinkle with grated Parmesan cheese, if desired
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
