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Spring Vegetable Soup


"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."
Original recipe yield: 6 servings.
Prep Time:
15 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour
Servings:
6

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 medium potato, peeled and chopped
  • 1/2 cup chopped broccoli
  • 1/2 cup frozen corn
  • 1/2 cup torn spinach
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup chopped carrots
  • 1/4 cup chopped cabbage
  • 2 (32 fluid ounce) containers chicken broth
  • 6 ounces egg noodles
  • 1 cup canned white beans

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.