Spring can’t decide whether it’s ready to be here or not. Yes, technically the spring equinox has passed, and flowers are starting to appear. But cold days are still upon us. I’m so over it. It snowed in several parts of the country last week, for crying out loud!

When the temperature dips and I’m forced to pull on a sweater, I choose the brightest colors in my closet in an attempt to still feel warm and springy at the same time. The same goes with soup – sometimes you just crave something warm, but another bowl of chili just isn’t an option.

What makes soup springy? I’m not certain what the rules are for spring soups, but if you want some ideas check these out:

Springtime Crockpot Minestrone


Instead of rich cream or tomato juice, these soups use chicken or vegetable broth as their base.

Pea and Pesto Soup

Fresh Veggies and Herbs

These soups use in-season vegetables such as peas, beets and kale.

Spring Leek and Lemon Soup

Lots of Lemon

Brighten up soups with the fresh flavor of lemon.

White Bean and Kale Soup

Vegetarian Versions

These hearty meatless soups get plenty of flavor from beans, pasta and potatoes.

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Cold Cucumber Avocado Soup

Cold Soups

When the weather finally warms up, cool off with these recipes far beyond traditional tomato gazpacho.

Hungry for more? Check out the Farm Flavor Facebook page for more inspiration, or leave us a comment linking up to your favorite spring soup recipes!


  1. I concur Becca! I broke out the beans, veggies and my soup pot last week when all I wanted on a cold April (?) night was a bowl of warm soup. If it doesn’t warm up soon I’m gonna have to re-visit one of your suggestions above.


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