 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
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 |
1/2 cup chopped onion |
1 clove garlic, minced |
1 medium potato, peeled and chopped |
1/2 cup chopped broccoli |
1/2 cup frozen corn |
1/2 cup torn spinach |
1/2 cup chopped fresh mushrooms |
1/2 cup chopped carrots |
1/4 cup chopped cabbage |
2 (32 fluid ounce) containers chicken broth |
6 ounces egg noodles |
1 cup canned white beans |
Directions:
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.
|
|