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Spring Vegetable Soup

Spring Vegetable Soup

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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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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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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Reviews

mcmeg12
134
5/26/2008

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.

BIDPOOL
80
4/12/2005

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!

createss
73
2/23/2009

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!