Spring Vegetable Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 246 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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