Makes: 16 cups at $1.03 per cup.Prep: 20 minutes. Cook: about 30 minutes.
Heat oil and butter in large pot over medium heat. Add onion, garlic and potatoes; saute for 15 minutes or until onion is softened.
Add chicken broth. Bring to boiling. Add zucchini and green beans. Bring to boiling; reduce heat to medium. Simmer 12 to 15 minutes. Add tomatoes, spinach, marjoram, thyme, basil, salt and pepper. Bring to boiling; reduce heat to medium. Simmer 3 minutes or until all vegetables are tender. Serve.
Nutrition Information for Fall Garden Soup Servings Per Recipe: Per Serving:
2 g sat. fat, 7 mg chol., 2 g fiber, 625 mg sodium, 2 g pro., 110 kcal cal., 7 g Fat, total, 10 g carb.