Potato-vegetable chowder

Yield: 8 servings

Measure Ingredient
5 cups Vegetable broth (water is fine, but not as tasty)
1 cup Tomato or vegetable juice
1 cup Tomatoes; peeled, cut in small pieces
1 cup Carrots; chopped
1 cup Green beans or yellow wax beans
1 cup Onions; finely chopped
1 cup Zucchini or yellow squash; thinly sliced
1 cup Leek; chopped
2 cups Potatoes, red; diced
1 \N Cheesecloth bag of fresh herbs of choice (parsley, basil, etc.)
2 teaspoons Salt

Bring liquid to boil in a deep soup kettle. Add all vegetables and seasonings. Turn down heat to simmer and partially cover the pot.

Simmer until vegetables are tender. Serve hot with crusty whole wheat bread and a light fruit dessert.

Variation: Almost any vegetable but onions, tomatoes, and the potatoes can be substituted for another vegetable. Don't use the cabbage family because the flavor is too radically changed. Green peas and baby lima beans are a great addition, as are corn kernels (about ½ cup).

Calories per serving: 105. Fat: 1 gram Source: Vegetarian Journal, Sept-Oct 1993/MM by DEEANNE

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