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Spring Vegetable Soup (16)

Source of Recipe

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Spring Vegetable Soup (16)

Kraftrecipes.com
Recipe by Kraft
57 reviews rate this recipe 3.5 of 5 stars.
Prep Time 20min. - Total Time 1hr. 7min.
16 servings, about 1 cup each

Invite the crowd! With an all-star cast of chopped vegetables and a few choice seasonings, this simple soup is a people-pleaser that serves 16.

What You Need:
• 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. salt
• 1/4 tsp. ground black pepper
• 1/8 tsp. dried thyme leaves

Make It:
• 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.

1-cup serving equals: Carb Choices: 1 Carb Choice ++++ Diet Exchange: 1/2 Starch; 1 Vegetable; 1/2 Fat ++++ ALSO: Calories 80; Total fat 2g (Saturated fat 0g); Cholesterol 0mg; Sodium 210mg; Carbohydrate 12g; Dietary fiber 2g; Sugars 3g; Protein 4g

Nutrition Bonus:
You can feel great serving your loved ones this low-fat soup. It is not only rich in vitamin A from the carrots, but also provides 1/2 cup of the recommended 2-1/2 cups of vegetables per day.