• prep: 15 min
  • cook: 0 hr
  • total: 15 min
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  • servings:
  • Summary

    Bright and full of nutritious veggies, this easy to make soup is a great way to enjoy fresh spring vegetables

    Ingredients

    • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
    • 2 medium leeks (white and light-green parts only), halved lengthwise, cut into 1/4-inch slices, rinsed well, and drained
    • Coarse salt and ground pepper
    • 5 cups low-sodium chicken broth
    • 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
    • 1/2 pound green beans, trimmed and halved
    • 4 cups parsley leaves (from 1 bunch)

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 206 % Daily Value *
    • Total Fat: 3 g 4.5%
    • Saturated Fat: 0 g 2.15%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 125 mg 5.2%
    • Calcium: 128 mg 12.78%
    • Potassium: 1169 mg 33.4%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 33.06%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 39 g %
    • Dietary Fiber: 6 g 23%
    • Sugar: 3 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 110.26%
    • Vitamin C 197.9%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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