Spring Vegetable Soup

Name: Spring Vegetable Soup
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

13 ingredients

2 steps

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.