Spring Vegetable Soup

Carrots, leeks, celery, zucchini, potatoes combine to make this delicious springtime soup.

Yield

16 servings (about 1 cup each)

Ingredients

1 tablespoon butter or margarine
1 bunch leeks (about 1 pound), 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 (14.5 ounce) cans low-sodium chicken broth (about 2 quart)
1 (15 ounce) jar marinara sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme leaves

Directions

Melt butter 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, marinara sauce, salt, pepper and thyme; simmer 30 to 40 minutes or until potatoes are tender, stirring occasionally.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 50 minutes

Additional Information

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.

Nutritional Information

Amount per serving: Calories: 80; Total Fat: 2 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 210 mg; Carbohydrate: 12 g; Dietary Fiber: 2 g; Sugars: 3 g; Protein: 4 g

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