Spring Vegetable Soup - Kraft Recipes Top
Comida Kraft
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Spring Vegetable Soup

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Makes 16 servings, about 1 cup each.

Serve our Spring Vegetable Soup at your next party. Our Spring Vegetable Soup includes an all-star cast of chopped vegetables and a few choice seasonings.

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What You Need

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Make It

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  • 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, pasta sauce, salt, pepper and thyme; simmer 30 to 40 min. or until potatoes are tender, stirring occasionally.

Special Equipment Needed

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.

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.


  • Makes 16 servings, about 1 cup each.

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

You can feel great serving your loved ones this low-fat, low-sodium soup. It provides 1/2 cup of the recommended 2-1/2 cups of vegetables per day.

Nutritional Information

Serving Size Makes 16 servings, about 1 cup each.
Calories 70
Total fat 2g
Saturated fat 0g
Cholesterol 0mg
Sodium 85mg
Carbohydrate 11g
Dietary fiber 2g
Sugars 3g
Protein 4g
% Daily Value
Vitamin A 80 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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