Spring Vegetable Soup

Spring Vegetable Soup

56
SWEETIEBRITZ 1

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 245 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

56
  1. 73 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 t...

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 ...

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 noodl...

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--o...

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...

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 ...

Really smelled nice while cooking! I added jasmine rice instead of egg noodles as I had none. Needed salt though, but wonderful.

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 t...