Spring Harvest Soup

Spring Harvest Soup

  By admin@mindvolt.com  ,

February 23, 2016

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 12 - 1 Cup Servings
Spring Harvest Soup


1Heat oil over medium-high heat in a large saucepan. Add leeks and carrots and sauté for 4-6 minutes, or until carrots are tender.

2Add the broth, potatoes and green beans. Bring to a boil. Reduce heat and simmer 6-8 minutes, or until potatoes are tender.

3Add peas, asparagus, lima beans, Mrs. Wages® Zesty Potato Topper Mix, salt and pepper; return to a low boil. Reduce heat and simmer 6-8 minutes, or until asparagus is tender.

4Ladle soup into serving bowls and sprinkle with Parmesan cheese.


1 Tbsp olive oil

2 large leeks, thinly sliced

2 medium carrots, peeled and chopped into ½-in pieces

7 cups chicken broth

1 lb new potatoes, cut into 1-in cubes (about 3½ cups)

1 cup green beans, trimmed and cut into 1-in pieces

1 1/2 cups fresh or frozen peas

1 can (15.25 oz) lima beans, rinsed and drained*

1 cup asparagus, trimmed and cut into 1-in pieces

1 pouch (1.25 oz) Mrs. Wages® Zesty Potato Topper Mix

1/8 tsp salt

1/8 tsp pepper

1 cup finely shredded Parmesan cheese


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For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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