Fall Garden Soup

Prep 20 m
Cook 30 m

Ingredients

Directions

  1. 1 of 2 Heat oil and butter in large pot over medium heat. Add onion, garlic and potatoes; saute for 15 minutes or until onion is softened.
  2. 2 of 2 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.
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Printed from FamilyCircle.com 11/14/2018