Spring Vegetable Soup

Recipe from Oxmoor House

More From Oxmoor House


  • 1 cup chopped leeks
  • 1 green onion, chopped
  • 2 tablespoons butter or margarine
  • 1 1/2 quarts hot water
  • 2 medium potatoes, peeled, quartered, and thinly sliced
  • 2 medium carrots, scraped and sliced
  • 1 tablespoon salt
  • 1/4 cup uncooked regular rice
  • 1 cup chopped fresh asparagus
  • 1/2 pound fresh spinach, washed and finely chopped
  • 1 cup half-and-half


  1. Sauté leeks and onion in butter in a large Dutch oven until tender. Add water, potatoes, carrots, and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in rice and asparagus; cover and simmer 20 minutes. Add spinach; cover and simmer an additional 10 minutes. Stir in half-and-half. Heat thoroughly, and ladle into individual soup bowls.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spring Vegetable Soup Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy