Spring Vegetable Soup

1/2 lb asparagus, cut into 1 inch pieces
1/2 lb green beans, cut into 1 inch pieces
2 carrots, cut into coins
1 zucchini, diced
1 small onion, diced
2 cups corn
2 cups broth*
14 oz nonfat evaporated milk
1 tablespoon olive oil

In a medium saucepan, heat the oil. Add the onions and carrots and saute. When just softened, add the asparagus, green beans and zucchini and cook 5 minutes, stirring occasionally. Add corn, evaporated milk, pepper and broth and simmer covered for 15-20 minutes or until heated through. Serve hot.

*I made this soup using some broth leftover from making stuffed peppers. This gave it a slightly spicy edge that regular chicken stock doesn’t have so feel free to add any spices you’d like.

My thoughts:

This such a simple soup that is great for using up leftover odds and ends of vegetables. You can use pretty much anything. I like to make it with fresh corn or barring that, corn I froze myself at the height of corn season. The evaporated milk gives it a creaminess with out it being too heavy -the flavors of the vegetables shine through.


  1. Susan from Food Blogga

    I do the same thing with leftover vegetables. Just about any combo works. Like the idea of evaporated milk; I’ll have to try that.

  2. What a great way to clean out the veggie bin!

  3. hm, yeah, evaporated milk seems like a good addition… that does seem like something one should have on hand