Spring Vegetable Soup

65 10
Recipe By
5
(2) 2 Reviews
Prep Time
20
min.
Total Time
1
hr.
5
min.
Servings

10

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 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.

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.

Servings

  • 10

Nutritional Information

Serving Size 10
AMOUNT PER SERVING
% Daily Value
   

* 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.

Ratings & Reviews

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  • thekokiws |

    YUMMY! Makes an excellent soup! Perfect for fall or spring days that are on the cool side. I add Frank's Red Hot or Tobasco for a little ZIP!

  • jocelynwilliams |

    This was really easy to make and you get the perfect vegetable broth flavour that is hard to get. This can easily be altered for your fave veggies.

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