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Spring Vegetable Soup
Spring Vegetable Soup

Spring Vegetable Soup

3 Review(s)
Cook Minutes 1 Hr 5 Min
Prep : 20 Min Cook: 45 Min
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10 Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
dash dried thyme leaves
salt and black pepper
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Step 1
Melt margarine in large stockpot. Add leeks, carrots and celery; cook 5 minutes or until crisp-tender, stirring occasionally.
Step 2
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 Kitchen 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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