30-Minutes Spring Vegetable Soup Recipe For A Healthful Choice

Welcome spring’s charm with our vibrant spring vegetable soup recipe. This nourishing delight, boasting an array of fresh, seasonal produce, makes your dining table come alive. It’s a journey of flavors packed with tender asparagus, sweet peas, and crunchy carrots.

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spring vegetable soup recipe

Embrace the burst of colors, the refreshing texture, and the enticing aroma. Every spoonful unfolds a tale of nature’s best. You can’t help but appreciate the finesse and subtlety it brings. A true homage to the season, this soup radiates warmth and love.

The beauty of this recipe lies not only in its flavors but also in its simplicity. With just a few basic steps, you can savor the spirit of spring. There’s something inherently satisfying about enjoying a meal that’s also a testament to the season’s bounty.

Sit, make yourself comfortable, and let us guide you through this culinary adventure. It’s not just about satisfying hunger but a celebration of life, one spoonful at a time. Your bowl is waiting. It’s time to relish the flavor symphony of Spring Vegetable Soup.

What Is Spring Vegetable Soup?

Spring Vegetable Soup is a delightful medley of seasonal produce that celebrates the onset of spring. It typically includes fresh vegetables like asparagus, peas, and carrots. Each ingredient is simmered gently to create a light, nourishing broth. 

The result is a flavorful, colorful soup that’s as pleasing to the eyes as it is to the taste buds. It’s an easy-to-prepare dish that brings the freshness of spring straight to your dining table.

History Of Spring Vegetable Soup Recipe 

Spring Vegetable Soup originates from a tradition of embracing seasonality in cooking. With the arrival of spring, farmers and home cooks would have a bounty of fresh produce after the winter months. 

Using these newly harvested vegetables, they crafted a soup symbolizing the season’s renewal. The recipe varies across cultures due to the diversity of available vegetables. Still, the principle remains the same: celebrating spring’s arrival with vibrant, fresh ingredients. 

Thus, Spring Vegetable Soup is more than just a dish; it’s a tribute to agricultural rhythms and the changing seasons.

Interesting Facts About The Spring Vegetable Soup Recipe 

  • Seasonal Versatility: While the Spring Vegetable Soup is known for its spring-specific ingredients, the recipe can be tweaked according to the vegetables available in other seasons, making it a year-round delight.
  • Nutrient-Rich: Spring vegetables are packed with essential vitamins and minerals, making the soup nutritious and balanced.
  • Globally Adored: Variations of the Spring Vegetable Soup are found worldwide. For example, Italy has ‘Minestrone Primaverile’ — a spring vegetable soup with pasta.
  • Healing Powers: Historically, this soup has been regarded as a restorative dish, helping to cleanse and rejuvenate the body after winter.
  • Cultural Significance: The soup symbolizes renewal and the rebirth of nature in many cultures, aligning with the arrival of spring.

What Makes The Spring Vegetable Soup Recipe Special? 

  • Seasonal Freshness: The Spring Vegetable Soup capitalizes on the freshest ingredients available during spring, enhancing its taste and nutritional profile.
  • Versatility: This soup allows for variations in ingredients based on personal preference and availability, making it a versatile recipe.
  • Nutrient-Packed: Being rich in various spring vegetables, it provides an abundance of vitamins, minerals, and fiber, promoting overall health.
  • Colorful and Aesthetic: The blend of various vegetables gives the soup a vibrant and appealing look, making it as pleasing to the eye as it is to the palate.
  • Simple Preparation: Despite its complex flavors, the Spring Vegetable Soup is easy to prepare, making it a perfect choice for any home cook.
  • Symbolic Significance: It serves as a culinary celebration of the arrival of spring, adding an element of cultural and seasonal significance to the dish.
spring vegetable soup recipe

Ingredients List

IngredientQuantity
Vegetable Oil1 tablespoon
Chopped Onion1/2 cup
Minced Garlic1 clove
Peeled and Chopped Potato1 medium size
Chopped Broccoli1/2 cup
Frozen Corn1/2 cup
Torn Spinach1/2 cup
Chopped Fresh Mushrooms1/2 cup
Chopped Carrots1/2 cup
Chopped Cabbage1/4 cup
Chicken Broth2 (32 fluid ounce) containers
Egg Noodles6 ounces
Canned White Beans1 cup

Ingredient Tips

  • Vegetable Oil: Opt for cold-pressed or extra virgin oils for healthier options.
  • Chopped Onion and Garlic: For more flavor, sauté onions, and garlic until translucent before adding them to the soup.
  • Potato: Choose firm potatoes that hold up well during cooking. Russets or Yukon Gold are good options.
  • Broccoli and Other Vegetables: Always wash your vegetables thoroughly. Use fresh and crisp vegetables for better flavor and texture.
  • Frozen Corn: You can replace it with fresh corn when in season.
  • Torn Spinach: Baby spinach leaves are an excellent choice for soups due to their tender texture.
  • Mushrooms: Cremini or button mushrooms are common, but feel free to experiment with more flavorful varieties like shiitake or oyster.
  • Carrots and Cabbage: These add a hint of sweetness. Ensure they are fresh and vibrant in color.
  • Chicken Broth: Choose low-sodium broth to control your salt intake. For a vegetarian version, use vegetable broth.
  • Egg Noodles: These can be swapped with other pasta types or even rice.
  • Canned White Beans: Rinse them well to remove any excess salt. If you have time, dried beans soaked overnight offer a richer flavor.

Can You Vary The Recipe With Other Ingredients? 

The Spring Vegetable Soup recipe can be modified to suit various dietary preferences. Here are some suggestions:

  • Keto: Limit the use of high-carb vegetables like potatoes and corn. Add more low-carb veggies like zucchini, spinach, and broccoli. Also, add more fats, like coconut oil, instead of vegetable oil.
  • Paleo: Replace regular potatoes with sweet potatoes, which are paleo-friendly. Also, omit the beans and noodles, and increase the number of vegetables or add lean meat like chicken.
  • Gluten-Free: Ensure the gluten-free chicken broth, or make your own at home. Use gluten-free noodles or replace them with rice.
  • Whole30: Use compliant chicken broth, or make your own. Skip the beans and noodles and add more Whole30-compliant vegetables.
  • Vegetarian: Replace the chicken broth with vegetable broth. Add a variety of vegetables for a full range of flavors.
  • Vegan: Use vegetable broth instead of chicken broth. Skip the egg noodles, or replace them with vegan-friendly alternatives. You can also add more beans for protein.
spring vegetable soup recipe

Recipe Directions

  • Heat oil in a large pot over medium heat. 
  • Sauté onion and garlic until tender.
  • Add potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Mix well.
  • Pour in chicken broth and bring to a boil. 
  • Lower heat and simmer for 20 minutes until the potato is tender.
  • Stir in egg noodles and white beans. 
  • Cook for 7 more minutes until noodles are tender and beans are heated. Serve hot.
spring vegetable soup recipe

Variations, Add-Ons, And Toppings

Spring Vegetable Soup is incredibly flexible and can be tailored to your tastes or dietary needs. Here are some variations, add-ons, and toppings:

Variations

  • Protein Boost: Add shredded chicken, beef, or tofu for a protein-packed soup.
  • Seafood Twist: You can add prawns, clams, or white fish to flavor the seafood.
  • Grain Inclusion: Add some cooked barley, quinoa, or brown rice to make the soup heartier.

Add-ons

  • Spice it up: Add a pinch of red pepper flakes or some chopped jalapenos for a spicy kick.
  • Herbal Freshness: Adding fresh herbs like basil, parsley, or dill can give a new taste.
  • Cheesy Delight: For a creamy texture, Stir in some grated cheese, such as cheddar or parmesan.

Toppings

  • Crunchy Croutons: Top the soup with homemade croutons for a pleasant crunch.
  • Sour Cream or Yogurt: A dollop of sour cream or yogurt can add a tangy creaminess.
  • Seeds and Nuts: Sprinkle some pumpkin seeds, sunflower seeds, or chopped almonds for added texture and nutrition.
  • Fresh Herbs: Garnish with chopped fresh herbs like chives or parsley for added color and freshness.
  • Lemon Zest: A bit of lemon zest can add a refreshing tang and aroma.

Scaling The Recipe

Scaling a soup recipe up or down is simple since soup is forgiving. Still, it’s important to remember a few key points.

To Scale Up

  • Ingredients: Multiply the quantity of each ingredient by the number of servings you wish to make. For example, suppose the original recipe serves four, and you want to serve eight. In that case, you’ll need to double the quantity of each ingredient.
  • Pot size: Ensure you have a large pot to accommodate the increased quantity.
  • Cooking Time: While the prep time will naturally increase with more ingredients, the simmering time may need to be extended slightly to ensure all the ingredients are cooked.

To Scale Down

  • Ingredients: Decrease the quantity of each ingredient proportionally. For example, suppose the original recipe serves four, and you wish to serve two. In that case, you’ll need to halve the quantity of each ingredient.
  • Cooking Time: Reducing the quantity usually means reducing the cooking time slightly. Be sure to check the tenderness of the vegetables and the noodles to avoid overcooking.

What Is Used For Garnishing?

Garnishing the Spring Vegetable Soup enhances its presentation and adds another layer of flavor. Here are some options you can consider:

  • Fresh Herbs: Chopped fresh herbs like parsley, chives, or basil add color and a new flavor to the soup.
  • Lemon Zest or Wedges: A bit of grated lemon zest or a small wedge on the side can add a refreshing tang.
  • Seeds or Nuts: A sprinkle of roasted sunflower seeds, pumpkin seeds, or chopped almonds can add a nice crunch and additional nutrition.
  • Cheese: A sprinkle of grated Parmesan or Pecorino cheese can add a savory richness.
  • Drizzle of Oil: A drizzle of good quality olive oil or a flavored oil like truffle oil can elevate the flavor profile.
  • Cream or Yogurt: A swirl of cream, sour cream, or a dollop of Greek yogurt adds a creamy tang and a beautiful visual contrast.
spring vegetable soup recipe

Can I Make Spring Vegetable Soup In A Slow Cooker Or Instant Pot?

You can prepare the Spring Vegetable Soup in a slow cooker or Instant Pot. Here’s how you do it:

Slow Cooker

  • Sauté onion and garlic in a pan with oil until tender, then transfer them to the slow cooker.
  • Add potato, broccoli, corn, spinach, mushrooms, carrots, cabbage, and chicken broth into the slow cooker.
  • Set the slow cooker low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
  • About 30 minutes before serving, stir in egg noodles and white beans. Cook until noodles are tender and beans are heated through.

Instant Pot

  • Turn on the sauté function in the Instant Pot and heat the oil. Add onion and garlic, and sauté until tender.
  • Add potato, broccoli, corn, spinach, mushrooms, carrots, cabbage, and chicken broth. Secure the lid, set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode, and set the timer for 5 minutes.
  • Once done, release the pressure using the quick-release method. Open the lid and turn on the sauté function again.
  • Stir in egg noodles and white beans. Allow the soup to simmer for 7-10 minutes until the noodles are cooked and the beans are heated.

Can I Use Store Bought Broth, Or Should I Make My Own?

Both store-bought and homemade broths can be used in the Spring Vegetable Soup recipe, each with advantages.

Store-Bought Broth

  • It’s a convenient and time-saving option, perfect when you need to whip up a soup quickly. 
  • When buying, opt for low-sodium versions to control the saltiness of your soup better. Also, look for organic or preservative-free broths for a healthier choice.

Homemade Broth

  • This allows you to control the ingredients and flavor profile. Homemade broth is usually more flavorful and nutritious. 
  • It can be made in large batches and stored in the freezer for later use. However, it does require more time and planning to prepare.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

The Spring Vegetable Soup recipe is versatile and can be adjusted to suit your preferences or dietary needs. Here are a few alternatives you could consider:

  • Meat: If you’re not a fan of chicken, add other types of meat, such as beef, lamb, or even turkey. Ensure the meat is cooked thoroughly before adding to the soup.
  • Fish: For a pescatarian version, you can add fish such as salmon or cod or shellfish like shrimp or mussels. Add these towards the end of the cooking process to avoid overcooking.
  • Pasta: While egg noodles are commonly used, other types of pasta, such as macaroni, penne, or bow ties, can also work. Use gluten-free pasta or alternatives like rice or quinoa if you follow a gluten-free diet.
  • Vegetables: Feel free to add or replace vegetables based on what’s in season or what you have on hand. Zucchini, bell peppers, peas, and tomatoes are great options. Root vegetables like sweet potato or parsnips can be used instead of regular potatoes.
spring vegetable soup recipe

Success Tips – Tips And Tricks For Making The Soup

Making soup is relatively straightforward, but there are a few tips and tricks that can take your soup from good to great:

Prepping Tips

  • Cut Consistently: Ensure your vegetables are cut into similar-sized pieces. This ensures they cook evenly and at the same rate.
  • Fresh is Best: Use the freshest ingredients you can, as this greatly impacts the flavor of your soup.
  • Herbs and Spices: Feel free to experiment with herbs and spices to achieve your desired flavor.

Cooking Time Tips

  • Don’t Rush the Sauté: Take your time when sautéing the onions and garlic. This is where a lot of the flavor develops.
  • Simmer, Don’t Boil: Once all your ingredients are in the pot, let the soup simmer gently. Boiling can cause the vegetables to become mushy.
  • Add Pasta or Grains Later: If your soup recipe includes pasta or grains, add them to the cooking time’s end to avoid overcooking.
spring vegetable soup recipe

Nutritional Values

Our Spring Vegetable Soup is not just a delight to the senses but a powerhouse of nutrition. The table below provides a detailed breakdown of the nutritional content per serving of this soup. Explore the specifics to understand how this recipe contributes to your daily dietary requirements.

What Are The Total Calories In The Soup?

A typical serving of homemade vegetable soup can range from 100-200 calories per serving, depending on the ingredients and portion size. This range could increase if protein sources, like meats or beans, or carbohydrates, like pasta or potatoes, are added.

Dietary Restrictions Of The Spring Vegetable Soup Recipe

The standard Spring Vegetable Soup recipe can be modified to accommodate a range of dietary restrictions. However, in its original form, here are some potential dietary considerations:

  • Gluten: The egg noodles in this recipe contain gluten. A gluten-free alternative, like rice noodles or gluten-free pasta, would be needed for those with celiac disease or gluten sensitivity.
  • Dairy: The recipe is naturally dairy-free unless served with a dairy-based garnish like sour cream or cheese.
  • Meat: The chicken broth used in the recipe must be substituted with vegetable broth for vegetarians or vegans.
  • Legumes: The white beans in this recipe may not be suitable for people following the Paleo diet or those with a specific legume allergy.
  • Alliums: The onions and garlic in this recipe may not suit people following a low FODMAP diet, often recommended for individuals with irritable bowel syndrome (IBS).
  • Nightshades: The recipe includes potatoes, which are nightshade vegetables and may need to be omitted for those with a sensitivity or allergy to nightshades.

Health Benefits Of The Spring Vegetable Soup Recipe

The Spring Vegetable Soup recipe is delicious and packed with health benefits. Here are a few:

  • Rich in Vitamins and Minerals: The variety of vegetables used in this soup – onions, garlic, potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage – provide a wealth of essential vitamins and minerals, including Vitamin C, Vitamin K, Potassium, Iron, and Folate.
  • High in Fiber: Vegetables, beans, and noodles contribute to dietary fiber, promoting healthy digestion, controlling blood sugar levels, and supporting heart health.
  • Good Source of Protein: Egg noodles and white beans provide protein, vital for building and repairing body tissues, among other functions.
  • Hydrating: The broth in the soup helps keep you hydrated, which is especially beneficial during colder months when people drink less water.
  • Low in Fat: This recipe is low in fat, mainly if you use a low-fat broth, making it a good choice for those watching their fat intake.
  • Boosts Immunity: Many ingredients in this soup, like garlic and spinach, have immune-boosting properties.

Nutrition Table 

Nutrition Table 

How Can I Make Spring Vegetable Soup Lower In Sodium? 

Reducing the sodium content in the Spring Vegetable Soup is simple and can be achieved in the following ways:

  • Low-Sodium Broth: Opt for a low-sodium or no-sodium-added chicken or vegetable broth.
  • Fresh Ingredients: Use fresh vegetables instead of canned, as canned vegetables often contain added salt.
  • Rinse Canned Beans: If using canned beans, rinse them under cold water to remove excess sodium.
  • Limit Added Salt: Be mindful of how much salt you add during cooking. Taste your soup before adding salt, as the ingredients’ natural flavors might be enough.
  • Spice It Up: Add flavor with herbs and spices instead of relying solely on salt. Garlic, pepper, thyme, oregano, and basil can all add depth to your soup without extra sodium.
  • Homemade Broth: If you have the time, consider making your chicken or vegetable broth. This allows you to control the amount of salt added.

How Can I Make Spring Vegetable Soup Lower In Sugar?

The Spring Vegetable Soup recipe in its original form should be quite low in sugar, as it does not contain any added sugars and relies mostly on vegetables, broth, and noodles.

However, if you’d like to ensure the soup is as low in sugar as possible, here are some tips:

  • Watch Out for Hidden Sugars: Some broths can contain added sugars, so check the label if you use store-bought broth. Opt for broths with no added sugars.
  • Choose Fresh or Frozen Vegetables: Canned vegetables can sometimes contain added sugars. Fresh or frozen vegetables are usually a better choice.
  • Avoid Sweet Vegetables: Some vegetables, like corn and carrots, have a higher sugar content than others. If you’re concerned about sugar, you can exclude or replace them with lower-sugar vegetables.
  • Check Your Beans: If using canned beans, check the label for any added sugars. As with vegetables, fresh or home-cooked are typically the best options.
Soup Lover

How To Serve The Spring Vegetable Soup At Its Best?

The Spring Vegetable Soup is a versatile dish. It can be served in various ways to enhance its appeal and taste. Here are some suggestions:

  • Crusty Bread: Serve the soup with crusty bread for dipping. It’s a classic combination that’s hard to beat.
  • Salad: Pair the soup with a light, fresh salad for a wholesome, balanced meal.
  • Garnishes: Top the soup with fresh herbs like parsley or cilantro for a new flavor. Add a dollop of sour cream or a sprinkle of grated cheese for added richness.
  • Protein: If you want to make the soup a more substantial meal, you can add cooked chicken, beef, or even tofu.
  • Grains: Serve the soup over a bed of cooked rice, quinoa, or farro for added texture and to make the dish more filling.
  • Crackers: A handful of crackers on the side adds a lovely crunch to the meal.

Perfect Side Dishes To Complement Spring Vegetable Soup Recipe

Spring Vegetable Soup is a versatile dish paired with various side dishes to create a satisfying meal. Here are some ideas:

  • Crusty Bread: A piece of crusty, whole-grain bread makes a great side dish, perfect for dipping into the soup.
  • Grilled Cheese Sandwich: This is a classic soup sidekick. A crispy, melty grilled cheese sandwich can elevate your soup to a comforting main meal.
  • Green Salad: A fresh green salad with a light vinaigrette dressing complements the hearty soup with a touch of crispness and freshness.
  • Roasted Vegetables: Roasted root vegetables or a mix of your favorite vegetables can add serving veggies.
  • Quinoa Salad: A light, fluffy quinoa salad with various chopped vegetables adds protein and is a great gluten-free option.
  • Garlic Bread: Warm, buttery garlic bread is a flavorful accompaniment that pairs well with most soups.
  • Stuffed Bell Peppers: Bell peppers stuffed with a grain like quinoa, rice, and some cheese can turn your soup into a feast.
Soup Lover

How Long Can We Store The Soup?

Spring Vegetable Soup can be stored in the refrigerator or freezer, depending on when you plan to eat it again.

  • Refrigerator: The soup can be stored in an airtight container for 3 to 4 days.
  • Freezer: If you want to keep the soup longer, you can freeze it. Let the soup cool completely before transferring it to a freezer-safe container or sturdy freezer bag. The soup can be frozen for 2 to 3 months.

Can I Make The Soup In Advance?

Making soup in advance is a great way to prepare for busy days. It allows the flavors to meld together beautifully. Here’s how you can do it:

  • Cook the Soup: Follow your recipe to cook the soup, then let it cool completely.
  • Store: Once the soup has cooled, transfer it into airtight containers.
  • Refrigerate or Freeze: If you plan to use the soup within a few days, refrigerate it. For more extended storage, freeze the soup. Remember, when freezing, leave some space at the top of your container, as the soup will expand as it freezes.
  • Reheat: When you’re ready to serve the soup, reheat it on the stove or microwave. If the soup is frozen, it’s best to thaw it in the fridge overnight before reheating.

What Can We Do With Leftovers? 

Leftover Spring Vegetable Soup can be transformed in numerous ways. Here are a few creative options:

  • Pasta Sauce: Blend the soup until smooth and use it as a base for pasta sauce. Just heat it, add your cooked pasta, and toss together.
  • Grain Bowl Base: Use the soup as a flavorful base for a grain bowl. Add cooked rice, quinoa, or farro, and top with your favorite protein.
  • Bread Dip: Blend and thicken the soup, and use it as a savory dip for crusty bread.
  • Stew: Add some cooked chicken, beef, or beans to the soup to make a hearty stew.
  • Casserole Base: Use the soup as a base for a vegetable casserole. Just add your choice of veggies and top with cheese before baking.
  • Freeze: If you can’t immediately use the leftovers, remember to freeze them later.
Soup Lover

Special Tools/Equipment Needed

Cooking Spring Vegetable Soup doesn’t require any special tools or equipment. However, having the right basic kitchen utensils can make the process smoother. Here’s what you might need:

  • Large Pot or Dutch Oven: You’ll cook your soup here. Choose one that’s large enough to hold all the ingredients comfortably.
  • Chopping Board and Knife: You’ll need these to chop your vegetables.
  • Measuring Cups and Spoons: These will ensure you use the correct quantities of each ingredient.
  • Ladle: A ladle helps stir the soup as it cooks and for serving.
  • Can Opener: You’ll need a can opener if you’re using canned beans.
  • Vegetable Peeler: Useful for peeling potatoes or any other vegetables if required.
  • Colander: If you’re rinsing your beans or any of your vegetables, a colander is a handy tool to have.

Frequently Asked Questions 

What If I Don’t Have All The Vegetables Listed In The Recipe? Can I Still Make The Spring Vegetable Soup?

Indeed, one of the great things about this soup is its flexibility. If you lack a specific vegetable or have additional ones, please substitute or add them. The key is to aim for a colorful, nutritious mix that will make the soup both flavorful and healthful.

Can I Make This Soup Spicier?

The heat level of the soup can be easily adjusted to suit your taste. Adding chopped chili peppers, crushed red pepper flakes, or a dash of hot sauce can enhance the soup’s spiciness. Just add a little at a time, tasting as you go.

My Soup Seems Too Thick. How Can I Adjust The Consistency?

If your soup is too thick for your liking, you can add more broth or water to thin it out. Add a little at a time, stirring well after each addition until you achieve your desired consistency.

Can I Use Dried Herbs Instead Of Fresh?

Yes, dried herbs can be a suitable substitute if fresh herbs are not readily available. Generally, use one-third of the dried herbs as you would fresh since dried herbs are more concentrated.

What Can I Do To Enhance The Depth Of Flavor In My Soup?

Roasting your vegetables before adding them to the soup can enhance their flavors and add a delightful depth. Also, using homemade broth can significantly boost the taste. Finally, remember to season your soup well – a little extra salt, pepper, or herbs can make a significant difference.

30-Minutes Spring Vegetable Soup Recipe For A Healthful Choice

5 from 2 votes
Recipe by Hanna Barnes Course: Soup Recipe
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

150

kcal

Savor the freshness of the season with this vibrant Spring Vegetable Soup. A symphony of nutritious vegetables simmered in a rich, flavorful broth; this soup is a feast for the taste buds and a healthful choice.

Ingredients

  • 1 tablespoon 1 Vegetable Oil

  • 1/2 cup 1/2 Chopped Onion

  • 1 clove 1 Minced Garlic

  • 1 1 Peeled and Chopped Potato  (medium size)

  • 1/2 cup 1/2 Chopped Broccoli

  • 1/2 cup 1/2 Frozen Corn

  • 1/2 cup 1/2 Torn Spinach

  • 1/2 cup 1/2 Chopped Fresh Mushrooms

  • 1/2 cup 1/2 Chopped Carrots

  • 1/4 cup 1/4 Chopped Cabbage

  • 32 ounce 32 Chicken Broth

  • 6 ounce 6 Egg Noodles

  • 1 cup 1 Canned White Beans

Step-By-Step Directions

  • Start by preparing all the vegetables. Peel and chop the onion, garlic, and potato. Cut the broccoli, mushrooms, and carrots into small pieces. Tear the spinach and chop the cabbage.
  • Heat a tablespoon of oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and minced garlic.
  • Cook the onion and garlic, stirring frequently, until they become tender and fragrant.
  • Add the chopped potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Mix the ingredients, ensuring the vegetables are coated with the oil.
  • Pour the chicken broth into the pot, covering the vegetables. Increase the heat to high, bringing the broth to a boil.
  • Once the soup is boiling, reduce the heat to low. Let it simmer for about 20 minutes. During this time, the potato should become tender.
  • After the soup has simmered, stir in the egg noodles and canned white beans.
  • Continue cooking the soup on low heat for about 7 minutes. The noodles should become tender, and the beans should be heated through.
  • Once the soup is done, you can add any final touches. Season to taste with salt and pepper, or sprinkle some fresh herbs on top for additional flavor.
  • Serve the soup hot. This recipe makes multiple servings, so it’s great for a family meal or storing in the fridge for later use.

Notes

  • Vegetable choices in this recipe are flexible. Feel free to add or omit based on your preferences and what’s fresh in the market.
  • Substitute the chicken broth with vegetable broth for a vegetarian or vegan version.
  • If you like your soup thicker, you can blend part of it and mix it back in.
  • Soup leftovers can be stored in the refrigerator for 3-4 days or in the freezer for up to 3 months.
  • Adjust salt and pepper quantities to your taste.
  • If using dried herbs, remember they are more potent than fresh. Use one-third of the amount specified for fresh herbs.
  • Reheat leftovers gently on the stovetop or in the microwave, stirring occasionally for even heating.
Hanna Barnes

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