Creamy vegetable chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Plus |
| 1 | teaspoon | Vegetable oil |
| ¼ | cup | Chopped onion |
| ¼ | cup | Chopped green pepper |
| ¼ | cup | Chopped celery |
| ¼ | cup | Chopped carrots |
| 1 | clove | Garlic, minced |
| ⅔ | cup | Lowfat cottage cheese |
| 1 | each | 10 oz can tomatoes |
| ½ | cup | Water |
| ⅛ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Dried basil |
| Salt and pepper to taste | ||
| 1 | cup | Cooked brown rice |
Directions
Heat oil in saucepan. Cook onion, pepper, celery, carrots, and garlic and cook until lightly browned, adding water if necessary to prevent drying. In blender, combine cottage cheese, tomatoes, water and spices. Blend until smooth and add to vegetables. Stir in rice, cook, stirring until heated through. Do not boil Per serving: 7g protein, 6g fat, 21g carb., 348mg sodium, 2mg chol., 159 calories.
From: Carolyn Shaw Date: 09-13-94