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Spring Vegetable Soup

3.8 (57)
rate it now!
Spring Vegetable Soup recipe
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
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What You Need

1
Tbsp. margarine
1
bunch leeks (about 1 lb.), cleaned, cut into 1/4-inch-thick slices
1
cup coarsely chopped carrots
1
cup coarsely chopped celery
2
cups chopped zucchini
2
cups cubed unpeeled potatoes
5
cans (14-1/2 oz. each) low-sodium chicken broth (about 2 qt.)
1
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.
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