Healthy Asparagus Cream Soup

Chop the onion into small pieces and trim the asparagus, cutting the stalks into 1-inch segments and setting the tips aside separately.

Heat the beef broth in a large pot over medium-high heat until it reaches a simmer.

Add the chopped onion, oatmeal, and rice to the simmering broth, stirring well to combine and prevent lumps.

Bring the mixture back to a boil, then reduce heat to medium and add the asparagus stalks (reserving the tips).

Simmer for 12 minutes until the asparagus stalks, rice, and oatmeal are tender.

Add the reserved asparagus tips and simmer for an additional 3-4 minutes until they are bright green and just tender.

Season the soup generously with salt and pepper to taste, stirring to distribute evenly.

Ladle the soup into bowls and serve hot, allowing the vegetables and grains to be visible in each portion.