Publix Spring Vegetable Soup Recipes

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SPRING VEGETABLE SOUP



Spring Vegetable Soup image

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.

Provided by SWEETIEBRITZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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 : Calories 245.5 calories, Carbohydrate 41 g, Cholesterol 27.7 mg, Fat 4.9 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 1452 mg, Sugar 4.1 g

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