Recipes > Soups, Stews and Chili > Soup > Vegetable Soup > Spring Vegetable Soup

Spring Vegetable Soup

Spring Vegetable Soup Recipe

Description

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

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

Instructions

  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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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.

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