Spring Vegetable Soup

average rating

rate/review

prep time

20 min

total time

1 hr 5 min

makes

photo by:

kraft

recipe by: kraft

what you need

1 Tbsp. margarine

1 bunch leeks, 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

8 cups low sodium chicken broth

1 can (680 mL) pasta sauce

Dash dried thyme leaves

Salt and black pepper

make it

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

ADD zucchini and potatoes; cook and stir 2 minutes. Add chicken broth, pasta sauce and thyme; simmer 30 - 40 minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper to taste.

kraft kitchens tips

Storage Know-How

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

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