Chef Madelyn Pryor Bio

  • Spring-Soup-LARGEI love a good soup. Many of you are not surprised in the least by this. There are many reasons for this. One is because I have an ulcer. It gets better, it gets worse, but raw fibrous vegetables can be that much harder for my body to break down. Cook those same vegetables in a soup and instantly I can break them down and enjoy my veggies. Plus, I have moments were I am not at all hungry, then I WANT FOOD! When you have left over soup, you can warm it up and in 5 minutes have a bowl of hearty goodness. Then I have tasty food and don’t have to hurt anyone (when I am hungry my mom refers to me as ‘wookie’ which gives you an idea of how I handle hunger).

    This is a tasty soup that has a ton of vegetables in it. The pasta and garbanzo beans adds extra protein and texture, while the vegetable bouillon gives it that ‘cooked for hours’ flavor. For this batch I used Rapunzel No Salt bouillon but there are many other flavors I love, too. Find one or several that work well for you. I even have bouillon that Jason brought me from Italy.

    Spring Soup 

    Time to make: about 30-40 minutes                              Makes 6 servings, 2 cups each (approx)

    2-3 stalks of celery, diced
    2-3 carrots, diced
    1 small yellow onion, diced
    4 cups of water
    1-2 vegetable bouillon cubes
    1 small sweet potato, diced
    1 cup of broccoli florets
    ½ lb of asparagus (usually ½ a bunch), ends removed and sliced
    1 cup of rotini pasta (I used veggie rotini from Hodgson Mill)
    ½ cup organic shelled peas
    2 cups of baby spinach leaves
    1.5 cups of cooked garbanzo beans, rinsed and drained

    Salt and pepper to taste


    Heat a medium sized soup pot (about 16 cup capacity) over medium heat. Dice and slice the vegetables as needed. Add the onions, carrots and celery to the pot and cook until the onions begin to sweat. Add the water, and vegetable bouillon. Bring the soup to a boil. Add the sweet potato, broccoli, asparagus, rotini, peas and cover the pot. Cook 6-7 minutes. Remove from the heat and add the spinach and garbanzo beans. Stir then add salt and pepper to taste. Serve.

    Per Serving
    Calories           168 c
    Fat                   1.5 g
    Sodium            145 mg
    Carbs               33 g
    Fiber                7 g
    Sugars             5.5 g
    Protein                        7.5 g

    Equipment List
    Soup Pot, 20 cup or greater capacity
    Spoon for stirring
    Cutting board
    Can opener (for garbanzos if using canned)
    Measuring cups