Spring Vegetable Soup with Tarragon (Gluten-Free)

Celiac.com 02/11/2022 - Soups made with fresh spring vegetables are big favorite with us. They are light, easy to make, and brimming with nutrition. This easy, delicious spring soup is a simple, yet inspired marriage of fresh spring vegetables, beans, parsley and tarragon.

Ingredients:

• 7 cups water
• 10 small red potatoes, quartered
• 2 medium carrots, sliced ¼ inch thick
• 2 celery ribs, sliced ¼ inch thick
• 1 medium onion, coarsely chopped
• 1 large leek, sliced ¼ inch thick
• ½ tablespoon kosher salt
• ½ pound green beans, cut into 1-inch lengths
• ½ pound frozen peas
• 2 tablespoons chopped parsley
• 1 tablespoon chopped tarragon
• Freshly ground pepper

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Directions:
In a large pot, combine the water with the red potatoes, peas, carrots, celery, onion and leek. 

Bring to a boil. 

Add the salt and simmer over moderately low heat for 30 minutes.

Add the green beans and simmer until tender, 3 minutes. 

Stir in the parsley and tarragon. 

Season with pepper and serve.