Spring Veggie Soup with Spinach and Okra

Spring Veggie Soup with Spinach and Okra


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The best thing about vegetable soup is that you can use whatever you want! Throw everything in and just let it simmer.

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Chicago, IL

Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

12 servings


  • 12 cups of vegetable broth
  • ½ pound of potatoes, peeled and diced
  • 1 pound of okra
  • 1 bunch of celery, chopped
  • 1 bunch of asparagus, diced
  • 3 cups of fresh peas
  • 3 cups of carrots, shredded
  • 3 cups of baby spinach
  • 1 tablespoon of smoked paprika
  • 1 tablespoon of garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried thyme
  • 1 teaspoon cayenne pepper
  • Salt and pepper, to taste

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In a large pot, bring the chicken broth, paprika, garlic powder, onion powder, oregano, basil, thyme, cayenne, salt and pepper to a boil. Add the potatoes, okra, celery, asparagus, peas, carrots and boil for an additional 15 minutes. Lower heat and let simmer for 30 minutes, or until the vegetables are soft. To serve, top with a handful of baby spinach. Enjoy warm!

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