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Asparagus & Rice Soup

Add some asparagus to your soup for a nutrient-packed dish.

45 mins
4 Serving(s)
Asparagus & Rice Soup


  • 1 tbsp. Schnucks extra-virgin olive oil
  • 1 1/3 cups carrots, diced
  • 1 1/3 cups celery, diced
  • 1 1/3 cups onion, diced
  • 6 cups less-sodium chicken broth
  • 1/2 cup unprepared converted or extra long grain white rice
  • 1 pkg. mini cubed ham, drained
  • 1 bunch fresh asparagus, each spear cut diagonally into 1" pieces
  • 1/4 tsp. ground black pepper
  • grated Pecorino Romano cheese, optional


  1. In 5-quart saucepan, heat oil over medium-high heat. Add carrots, celery and onion and cook, covered, 15 minutes or until celery is tender and begins to brown, stirring occasionally. Add broth; heat to boiling over high heat. Reduce heat to medium-low; stir in rice. Cover and cook 15 minutes. Add ham, asparagus and pepper. Cook 4-5 minutes or until asparagus is tender.
  2. Ladle soup into soup bowls and sprinkle with cheese, if desired. Makes about 10 1/2 cups.

Nutrition Facts

306 Calories Per ServingFat: 9gSaturated Fat: 3gCholesterol: 33mgSodium: 1609mgCarbohydrates: 37gFiber: 5gSugars: 8gProtein: 19g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe