Rating: 4.5 stars 4.3
99 Ratings
  • 5 star values: 49
  • 4 star values: 40
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 3

This vegetable soup is 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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add onion and garlic; cook until tender. Stir in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer 20 minutes, or until potato is tender.

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

Nutrition Facts

246 calories; protein 9.8g; carbohydrates 41g; fat 4.9g; cholesterol 27.7mg; sodium 1452mg. Full Nutrition