Spring Vegetable Soup - Our Family Cookbooks

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