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Description
Loaded with vegetables, savory and comforting on a cold winter night.
Ingredients
1 Tablespoon butter
1 Pound leeks, white & light green part only, cut in 1/4“ slices
2 Cups carrots, coarsely chopped
2 Cups celery, coarsely chopped
3 Parsnips, chopped
1 Rutabaga, chopped
3 Cups zucchini, chopped
3 Cups potatoes, unpeeled, cubed
8 Ounces sliced fresh mushrooms
1 (14 1/2 oz) Can diced tomatoes, undrained
2 Large cans chicken broth
4 Chicken bouillon cubes, crushed
1 (26 oz) Jar marinara sauce (Newman’s Own)
1/4 Teaspoon salt
1/4 Teaspoon ground black pepper
1/4 Teaspoon dried thyme
Instructions
Melt butter in a large stockpot.
Add leeks, carrots, celery, parsnips and rutabaga and cook until crisp tender, stirring occasionally.
Add zucchini, potatoes, mushrooms and tomatoes, cook and stir to heat through.
Add chicken broth, bouillon cubes marinara sauce, salt, pepper and thyme.
Simmer for 30 to 40 minutes until potatoes are tender, stirring occasionally.