SPRING VEGETABLE SOUP

Spring Vegetable Soup image

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.

Provided by My Food and Family

Categories Home

Time 1h7m

Yield Makes 16 servings, about 1 cup each.

Number Of Ingredients 10

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Ingredients

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.)
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1/4 tsp. ground black pepper
1/8 tsp. dried thyme leaves

Steps:

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.

Nutrition Facts : Calories 70, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

*** Explore more Spring Vegetable Soup Recipes »

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