Spring Vegetable Soup Recipe - Allrecipes.com
Spring Vegetable Soup Recipe
  • READY IN 1 hr

Spring Vegetable Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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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Reviews More Reviews

Most Helpful Positive Review
May 26, 2008

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.

Most Helpful Critical Review
Dec 21, 2008

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.

Apr 12, 2005

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!

Feb 23, 2009

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!

Apr 23, 2005

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

May 21, 2008

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

May 01, 2009

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.

Apr 06, 2011

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!


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  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 1452 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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