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Spring Vegetable Soup

Spring Vegetable Soup Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 245
Total Fat 4.9g
Saturated Fat 0.5g
Cholesterol 28mg
Sodium 1452mg
Total Carbohydrate 41g
Dietary Fiber 5g
Sugars 4.1g
Protein 9.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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