Spring Vegetable Soup
Description
A deliciously versatile soup packed with veggies, noodles, and beans. Use whatever spring vegetables you'd like and vegetable broth for a vegetarian version.
Ingredients
•
1 tablespoon vegetable oil
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1/2 cup chopped onion
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1 clove garlic, minced
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1 medium potato, peeled and chopped
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1/2 cup chopped broccoli
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1/2 cup frozen corn
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1/2 cup torn spinach
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1/2 cup chopped fresh mushrooms
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1/2 cup chopped carrots
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1/4 cup chopped cabbage
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2 (32 fluid ounce) containers chicken broth
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6 ounces egg noodles
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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.