The garden is beginning to show signs of growth. The rhubarb stalks are turning red, the snap peas are popping up through the dirt and the asparagus spears are shooting up. What better way to use the spring vegetables that are coming into season then by making a spring vegetable soup. This soup is packed with wonderful veggies and the flavor is wonderful. My daughter went to Lancaster Central Market for some of the fresh vegetables and herbs and then prepared this meal for us last week! She found this recipe in the April 2016 Cooking Light Magazine. I posted the recipe under the RECIPE tab on the website.