recipe: Spring Vegetable Soup

Spring Vegetable Soup

Spring Vegetable Soup
  • Prep Time: 1 h
  • Calories: 245 kcal
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Ingredients

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.
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