Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •0.5 cup chopped onion
- •1 clove garlic, minced
- •1 medium potato, peeled and chopped
- •0.5 cup chopped broccoli
- •0.5 cup frozen corn
- •0.5 cup torn spinach
- •0.5 cup chopped fresh mushrooms
- •0.5 cup chopped carrots
- •0.25 cup chopped cabbage
- •2 (32 fluid ounce) containers chicken broth
- •6 ounces egg noodles
- •1 cup canned white beans
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 246
- Carbohydrate: 41g
- Fat: 5g
- Fiber: 5g
- Protein: 10g
- Sugar: 4g
Related Recipes
French Spring Soup
Homemade Vegetable Soup
Quick Vegetable Soup
White Bean Soup
Diet Soup
Beefy Vegetable Soup
Chicken and Vegetables Soup
Cabbage, Potato, and Tomato Soup
White Bean and Spinach Soup
Carrot, Potato, and Cabbage Soup
Simple Chicken and White Bean Soup
