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Main dishes

Spring Vegetable Soup

Spring Vegetable Soup recipe
photo by:kraft
Invite the crowd! With an all-star cast of chopped vegetables and a few choice seasonings, this simple soup is a people-pleaser that serves 16.
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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