Recipe by SWEETIEBRITZ
"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."
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potato, peeled and chopped
chopped fresh mushrooms
2 (32 fluid ounce) containers
canned white beans
This was remniscient of chilly winter saturday afternoons. Although I must say there is no need for BOTH egg noodles AND potatoes (one or the other should do). Additionally, there is no need to first sautee the onion and garlic. Just throwing them in the pot works fine. And don't forget the salt and pepper- I threw in some fresh basil and thyme for extra flavour.
I omitted the egg noodles and used white wine and herb chicken broth. It changed the flavor some. It didn't have much substance even though it called for many vegetables. I might add barley to give more substance next time.
Skip the cabbage and use cauliflower,I added 1 14.5oz can tomatoes with roasted garlic and this was delicious. Better than most minestrone..Thank you Sweetiebritz!
This recipe was so delicious-highly reccommended, especially for the cold season! My family and I loved it. I substituted vegetable broth (for the chicken), and regular noodles for the egg noodles since I'm vegan. Also added in some sun dried tomatoes. You can really use whatever variation of veggies you have in the kitch or what veggies you prefer. Will make this again!
Enjoyed this on a spring cold snap! I made a double batch--might as well chop a whole cup as half-cup of all these veggies. I doubled and rounded up everything except the noodles and potato--only added 3oz of twisted egg noodles for the double batch--plenty thick, filled with wonderful veg.flavors. Lowered the carbs--and cleaned the veggie bin! Will make again.-Be sure to use fresh veg!THANKS
This is a very good, easy and quick soup to make. I added one can of stewed tomatoes to it. It's very hearty and filling. THX
Very easy to make. Just cutting up the fresh vegetables takes time, but it's worth it. I chose to use all organic vegetables and vegetable broth and slow-cooked it with dried chickpeas instead of the white beans.
Delicious and so easy! I didn't change too much, but did add two diced up chicken breasts (browned them first with the onion and garlic) and used low sodium broth. I also cooked the egg noodles seperately and added them to individual bowls. They tend to get too mushy otherwise and do not store as well it you have leftovers. Overall great, easy soup that I will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Spring Vegetable Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 44
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