Spring Vegetable Soup

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

  • Step 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.

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  • Step 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.

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