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Spring Vegetable Soup

  • 16servings
  • 67minutes
  • 80calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3
MineralsNatrium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 Tbsp. margarine

  2. 1 bunch leek s (about 1 lb.), cleaned, cut into 1/4-inch-thick slices

  3. 1 cup coarsely chopped carrot s

  4. 1 cup coarsely chopped celery

  5. 2 cups chopped zucchini

  6. 2 cups cubed unpeeled potatoes

  7. 5 cans (14-1/2 oz. each) low-sodium chicken broth (about 2 qt.)

  8. 1 jar (15 oz.) marinara sauce

  9. 1/4 tsp. salt

  10. 1/4 tsp. ground black pepper

  11. 1/8 tsp. dried thyme leaves

Instructions Jump to Ingredients ↑

  1. MELT margarine in large stockpot. Add leeks, carrots and celery; cook 5 min. or until crisp-tender, stirring occasionally.

  2. ADD zucchini and potatoes; cook and stir 2 min.

  3. ADD chicken broth, marinara sauce, salt, pepper and thyme; simmer 30 to 40 min. or until potatoes are tender, stirring occasionally.

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