Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Margaret's Vegetable Soup

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 10 servings Total Time: 35 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 3 Tbsp. oil
  • 1 zucchini and/or yellow squash
  • 1 Tbsp. crushed garlic or few dashes of garlic powder
  • 2 cans vegetable broth
  • 1 cup water
  • 1 large can chopped tomatoes
  • 3/4 to 1 can tomato paste
  • 2 dried bay leaves (can use chopped)
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup sliced carrots
  • 1/2 to 1 can kidney beans
  • 1 small can cubed potatoes
  • 1 to 2 cups rice or pasta noodles
  • Baby spinach leaves
make it
In a large pot add oil, zucchini/squash and garlic over medium heat. Let soften and slightly brown. Add broth, water, chopped tomatoes with the juices, paste and bay leaves. Add all other veggies except spinach.

Let boil for about 15 minutes, and then add cooked rice or pasta.

At the end lower heat and add the spinach leaves just until they wilt down, for about 5 minutes. Season with salt and pepper.
Sprinkle parmesan cheese on top before you eat. Vegetables can be added or omitted. If using a whole bay leaf remove it before adding the spinach.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email