Spring Vegetable Soup

Name: Spring Vegetable Soup
Prep time: 1 h 7 min
Cook time: 1 h 7 min
Total time: 1 h 7 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters coarsely chopped carrots; 237 milliliters coarsely chopped celery; 2 kilograms cans each) low-sodium chicken broth (about 2 qt.); 0 teaspoons ground black pepper; 454 grams bunch leeks (about , cleaned, cut into 1/4-inch-thick slices; 1 Tbsp margarine; 473 milliliters cubed unpeeled potatoes; 0 teaspoons salt; 0 teaspoons dried thyme leaves; 237 milliliters CLASSICO Tomato and Basil Pasta Sauce; 473 milliliters chopped zucchini

Spring Vegetable Soup might be just the soup you are searching for. This recipe serves 16. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 58 calories, 2g of protein, and 1g of fat per serving. Head to the store and pick up carrots, potatoes, salt, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 7 minutes.