Spring Vegetable Soup

4.3
(100)

This vegetable soup is 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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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
6

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

Directions

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

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

Nutrition Facts (per serving)

246 Calories
5g Fat
41g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 246
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 28mg 9%
Sodium 1452mg 63%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 10g 20%
Vitamin C 19mg 21%
Calcium 61mg 5%
Iron 3mg 16%
Potassium 531mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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