Hearty Vegetable Soup

photo by:kraft

Delicious~First made with regular beef broth and it was too salty. Low sodium broth made it just right! (I added 1 can, rinsed garbanzo)

posted by

adriannevannoy

on 4/5/2011

time

prep:

20 min

total:

1 hr 5 min

servings

total:

12 servings, 1 cup each

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What You Need

Tbsp. oil

1-1/2

cups chopped onions

1-1/2

cups chopped carrots

1-1/2

cups chopped celery

cups cubed unpeeled potatoes

cans (14-1/2 oz. each) low sodium beef broth (about 2 quarts)

pkg. (15 oz.) marinara sauce

Dash of dried thyme leaves

Dash each of salt and ground black pepper

Make It

HEAT oil in large stock pot. Add onions, carrots and celery; cook 5 minutes or until crisp-tender, stirring occasionally.

ADD remaining ingredients; stir. Simmer 30 to 40 minutes or until potatoes are tender, stirring occasionally.

Kraft Kitchens Tips

Storage Know-How

Keep potatoes in a cool, dry, well-ventilated place. Avoid storing with onions because potatoes readily absorb odors. Protect them from moisture and light, which may cause them to turn green. Never refrigerate because cold changes the starch to sugar.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

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