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Spring Vegetable Soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Vibrant spring vegetable and noodle soup with beans, customizable with any fresh veggies and veggie broth for a vegetarian twist.
Ingredients:
  • 1 tablespoon vegetable oil
  • 0.5 cup chopped onion
  • 1 clove garlic, minced
  • 1 medium potato, peeled and chopped
  • 0.5 cup chopped broccoli
  • 0.5 cup frozen corn
  • 0.5 cup torn spinach
  • 0.5 cup chopped fresh mushrooms
  • 0.5 cup chopped carrots
  • 0.25 cup chopped cabbage
  • 2 (32 fluid ounce) containers chicken broth
  • 6 ounces egg noodles
  • 1 cup canned white beans
Instructions:
  • In a large pot over medium heat, warm up oil. Saute onion and garlic until soft. Add potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes until the potato is tender.
  • Add the egg noodles and white beans to the pot and cook for 7 minutes, until the noodles are tender and the beans are heated through.

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