5 Easy Spring Soup Recipes

Are you looking for 5 easy spring soup recipes? For many people, spring still blows its chilly winds, and a bowl of warm soup is always appreciated. For others, a light soup sounds better. One or the other, these five easy spring soups will satisfy the needs of a variety of tastes.

Cinnamon and Lemon Lentil Soup. This hearty soup has a surprising taste. If you like to try unexpected flavors, this is for you.  

• 1 small package (about 15 - 16 oz) lentils 
• 1 large potato, cut into small cubes
• 2 cinnamon sticks 
• 2 fresh limes
• 1 medium onion, sliced
• A dash of olive oil 
• Red hot pepper flakes
• Salt and pepper
• 1 tbs. cumin 
• 8 cups water

1. Saute the onion in the olive oil in a large saucepan, until transparent.
2. Add the lentils, cinnamon sticks, hot pepper flakes, cumin and water.
3. Cover, and bring to a simmer.
4. Add the cubed potato.
5. Salt and pepper to taste. 
6. Let it cook for about 30-40 minutes over medium heat.

 Super-easy Soup

• 2 cups cooked noodles, drained
• 1 cup Italian pasta sauce
• 3 cups water
• Salt and pepper

1. Place noodles in a saucepan.
2. Add the Italian pasta sauce.
3. Salt and pepper to taste, and bring it to a boil over medium heat.
4. Add the water, and cook it for fifteen minutes.

 Cream of Peanut Soup

• 5 tbs margarine 
• ¼ cup celery, finely chopped 
• 1 medium onion, finely chopped
• 1 cup peanut butter
• ½ cup all purpose flour 
• 3 cups milk
• 1 cup water

1. Saute onion and celery with margarine over medium heat in a saucepan, until tender.
2. Add peanut butter and flour. Stir until blended.
3. Add the water and milk, little by little, stirring until soup thickens.
4. Bring it to a boil over medium heat.

 Bean Soup

• 1 (16 oz) can refried beans
• ½ onion, finely chopped
• 1 tbs margarine
• 1 cup water
• 2 cups tomato juice
• Salt and pepper

1. Saute onion with margarine in a saucepan, until soft.
2. Add the beans, mixing well.
3. Add the water.
4. Salt and pepper to taste.
5. Bring to a boil, and add the tomato juice.

 Broccoli Chowder

• 1 broccoli, cut into small florets
• 3 medium potatoes, thinly sliced 
• 3 cups soy milk 
• ½ cup coconut milk
• 1 cup water
• 1 medium onion, chopped
• 1 stick celery, chopped
• 1 tsp margarine
• Salt and pepper 

1. Heat the margarine in a large pot; saute the onion and celery until soft.
2. Add the broccoli and potatoes.
3. Add the water, cover, and cook for ten minutes over medium heat.
4. Puree this mixture with the soymilk and coconut milk in a blender.
5. Pour the soup back into the large pot.
6. Salt and pepper to taste.
7. Bring to a boil over medium heat.