Name: Spring Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Vegetable oil - 1 tablespoon; Chopped onion - ½ cup; Garlic, minced - 1 clove; Potato, peeled and chopped - 1 medium; Chopped broccoli - ½ cup; Frozen corn - ½ cup; Torn spinach - ½ cup; Chopped fresh mushrooms - ½ cup; Chopped carrots - ½ cup; Chopped cabbage - ¼ cup; Chicken broth - 2 (32 fluid ounce) containers; Egg noodles - 6 ounces; Canned white beans - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spring Vegetable Soup

1. Vegetable oil - 1 tablespoon

2. Chopped onion - ½ cup

3. Garlic, minced - 1 clove

4. Potato, peeled and chopped - 1 medium

5. Chopped broccoli - ½ cup

6. Frozen corn - ½ cup

7. Torn spinach - ½ cup

8. Chopped fresh mushrooms - ½ cup

9. Chopped carrots - ½ cup

10. Chopped cabbage - ¼ cup

11. Chicken broth - 2 (32 fluid ounce) containers

12. Egg noodles - 6 ounces

13. Canned white beans - 1 cup

How to cook deliciously - Spring Vegetable Soup

1. Stage

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. Stage

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