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Super Healthy Spring Vegetable Soup Recipe

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This recipe for Super Healthy Spring Vegetable Soup, by , is from Down Home Cookin' with the Davis Girls, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Jagger


1 tbsp. vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 medium potato, peeled and chopped
1/2 cup broccoli
1/2 cup frozen corn
1/2 cup torn spinach
1/2 cup chopped fresh mushrooms
1/2 cup chopped or shredded carrots
1/4 cup chopped cabbage
2 32-oz containers chicken broth
6 ounces thin egg noodle
1 cup canned white beans
1 or 2 cooked and cubed chicken breasts, if desired (I use rotisserie chicken leftovers)

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 or until potato is tender.
Stir in egg noodles, white beans and chicken (if desired) and continue cooking 7 minutes or until noodles are tender and beans are heated through. Season as desired.

Personal Notes:
Personal Notes:
One of my favorite recipes! I usually double it, and serve with hot crusty bread. A meal in itself, not only in the spring or summer, but winter as well!




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