Spring Vegetable Soup

• 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

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.

vegetable oil, onion, clove garlic, potato, broccoli, frozen corn, torn spinach, fresh mushrooms, carrots, cabbage, containers chicken broth, egg noodles, white beans

Taken from www.allrecipes.com/recipe/84060/spring-vegetable-soup/ (may not work)