Spring Vegetable Soup

(57)

rate it now!

photo by:kraft

Very delicious soup to make and I took it to work for lunch, loved it.

posted by

kmburke12

on 3/24/2010

time

prep:

20 min

total:

1 hr 7 min

servings

total:

16 servings, about 1 cup each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

Tbsp. margarine

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

cup coarsely chopped carrots

cup coarsely chopped celery

cups chopped zucchini

cups cubed unpeeled potatoes

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

jar (15 oz.) marinara sauce

1/4

tsp. salt

1/4

tsp. ground black pepper

1/8

tsp. dried thyme leaves

Make It

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

ADD zucchini and potatoes; cook and stir 2 min.

ADD chicken broth, marinara sauce, salt, pepper and thyme; simmer 30 to 40 min. 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.

Rate recipes, or edit your previous ratings and more. Sign In