- 25 minutes
- 15 minutes
This warm soup is vibrant in color and flavor and includes all of your favorite spring vegetables for the perfect lunch or dinner on a chilly spring day.
- Heat oil in a large pot over medium heat. Add the celery and carrots and cook for 3 minutes, stirring frequently. Add in the garlic and green onion and cook for another minute, stirring frequently.
- Add the broth to the pot, bring to a boil, then reduce to a simmer for 5 minutes before adding the potatoes and cilantro.
- Cook for another 5 minutes, or until the potatoes begin to soften, then add in the asparagus, green peas and black-eyed peas and cook for an additional 2-3 minutes.
- Remove from heat, add salt and pepper to taste, then serve immediately topped with additional cilantro and green onions.