Vegetable chowder
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | CHOPPED ONION |
| 2 | teaspoons | MARGARINE |
| 4 | cups | LOW SODIUM CHICKEN BROTH |
| 2 | eaches | MEDIUM CARROTS, SLICED |
| 2 | eaches | MEDIUM POTATOES, DICED |
| 1 | cup | GREEN BEANS, CUT UP |
| 1 | tablespoon | FRESH PARSLEY, CHOPPED |
| 1 | teaspoon | DRIED TARRAGON LEAVES |
| ¼ | teaspoon | BLACK PEPPER |
| 40 | eaches | FAT FREE SALTINE CRACKERS |
Directions
IN A MEDIUM SAUCE PAN, OVER MEDIUM-HIGH HEAT, COOK ONIONS IN MARGARINE UNTIL TENDER. ADD CHICKEN BROTH, CARROTS, POTATOES, GREEN BEANS, PARSLEY, TARRAGON AND PEPPER. HEAT UNTIL BOILING; REDUCE HEAT. SIMMER FOR 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. SERVE HOT WITH CRACKERS.