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Spring Vegetable Soup with Tarragon
4.0 (5210 reviews)
This recipe for a simple spring vegetable soup highlights some of our favorite seasonal produce: green beans, peas, carrots, leeks, potatoes, and fresh herbs like fragrant tarragon and parsley, seasoned with just salt and pepper. With this pared-down approach, bright spring flavor is the star.
Total Time70
Servings?
1568
Caloriesper servingNutrition Information
1568
Calories
4 g
Fat
349 g
Carbs
46 g
Protein
47 g
Fiber
51 g
Sugar
Ingredients
- 7 cups water
- 10 small red potatoes, quartered
- 2 medium carrots, sliced 1/4 inch thick
- 2 celery ribs, sliced 1/4 inch thick
- 1 medium onion, coarsely chopped
- 1 large leek, sliced 1/4 inch thick
- 1/2 tablespoon kosher salt
- 1 pound green beans, cut into 1-inch lengths, or frozen peas
- 2 tablespoons chopped parsley
- 1 tablespoon chopped tarragon
- Freshly ground pepper
Instructions
- 1In a large pot, combine the water with the red potatoes, carrots, celery, onion, and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.
- 2Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.