Spring Vegetable Soup

Name: Spring Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 tablespoon vegetable oil; ½ cup chopped onion; 1 clove garlic, minced; 1 medium potato, peeled and chopped; ½ cup chopped broccoli; ½ cup frozen corn; ½ cup torn spinach; ½ cup chopped fresh mushrooms; ½ cup chopped carrots; ¼ cup chopped cabbage; 2 (32 fluid ounce) containers chicken broth; 6 ounces egg noodles; 1 cup canned white beans

Rating: 4.32 stars

97 Ratings
75 Reviews
7 Photos

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.

By SWEETIEBRITZ

Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

245.5 calories; protein 9.8g 20% DV; carbohydrates 41g 13% DV; fat 4.9g 8% DV; cholesterol 27.7mg 9% DV; sodium 1452mg 58% DV. Full Nutrition

Reviews (75)

Most helpful positive review

mcmeg12

05/26/2008

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. Read More

Helpful

(150)

Most helpful critical review

AllWright

12/21/2008

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. Read More

Helpful

(22)

97 Ratings

5 star values: 47
4 star values: 40
3 star values: 7
2 star values: 0
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

mcmeg12

05/26/2008

Helpful

(150)

BIDPOOL

04/12/2005

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! Read More

Helpful

(87)

createss

02/23/2009

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! Read More

Helpful

(84)

Stillsinzoo

04/23/2005

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 Read More

Helpful

(66)

05/21/2008

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 Read More

Helpful

(36)

AarCanada

05/01/2009

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. Read More

Helpful

(31)

ShellBell

04/06/2011

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! Read More

Helpful

(31)

Denise Thompson

03/31/2009

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

Helpful

(26)

AllWright

12/21/2008

Helpful

(22)

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Nutritional Information

Spring Vegetable Soup

Servings Per Recipe: 6
Calories: 245.5

% Daily Value *

protein: 20 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 20 %

sugars:

fat: 8 %

saturated fat: 3 %

cholesterol: 9 %

vitamin a iu: 44 %

niacin equivalents: 32 %

vitamin b6: 17 %

vitamin c: 31 %

folate: 29 %

calcium: 6 %

iron: 16 %

magnesium: 20 %

potassium: 15 %

sodium: 58 %

thiamin: 25 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Spring Vegetable Soup

1 of 75

All Reviews

mcmeg12

05/26/2008

Helpful

(150)

BIDPOOL

04/12/2005

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!

Helpful

(87)

createss