Spring Vegetable Soup

Yield

6 servings

15

45

1 tablespoon: vegetable oil

1/2 cup: chopped onion

1 clove: garlic, minced

1 medium: potato, peeled and chopped

1/2 cup: chopped broccoli

1/2 cup: frozen corn

1/2 cup: torn spinach

1/2 cup: chopped fresh mushrooms

1/2 cup: chopped carrots

1/4 cup: chopped cabbage

2 (32 fluid ounce) containers: chicken broth

6 ounces: egg noodles

1 cup: canned white beans

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.

Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

Calories: 245 kcal

Carbohydrates: 41 g

Cholesterol: 28 mg

Fat: 4.9 g

Fiber: 5 g

Protein: 9.8 g

Sodium: 1452 mg