Spring Vegetable Soup recipe

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Ingredients

1 tablespoon vegetable oil
½ cup chopped onion
1 clove garlic, minced
1 medium potato, peeled and chopped
½ cup chopped broccoli
½ cup frozen corn
½ cup torn spinach
½ cup chopped fresh mushrooms
½ cup chopped carrots
¼ cup chopped cabbage
2 (32 fluid ounce) containers chicken broth
6 ounces egg noodles
1 cup canned white beans

Nutrition Info

245.5 calories
carbohydrate: 41 g
cholesterol: 27.7 mg
fat: 4.9 g
fiber: 5 g
protein: 9.8 g
saturatedFat: 0.5 g
servingSize: -
sodium: 1452 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.

  2. Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

Recipe Yield

6 servings

Recipe Note

It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way.

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