Vegetable sweet potato chowder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Frozen corn kernels |
| ½ | cup | Carrots -- diced |
| ½ | cup | Onion -- diced |
| ½ | cup | Sweet potato -- diced |
| ½ | cup | Tomato -- chopped |
| ¼ | cup | Green bell pepper -- diced |
| ¼ | cup | Red bell pepper -- diced |
| 1½ | quart | Water |
| 2½ | tablespoon | Soy sauce, low sodium |
| ¼ | teaspoon | Pepper -- ground |
| 1 | teaspoon | Thyme -- dried |
| 3 | Bay leaf | |
| ¼ | cup | Arrowroot |
| ¼ | cup | Water |
| 1 | cup | Spinach -- chopped |
Directions
Place the vegetables and stock or water in a large soup pot. Add the soy sauce and other seasonings. Bring to a boil, reduce the heat, cover, and simmer for about 45 minutes.
Mix the arrowroot with the cold water and add to the soup, stirring.
Add the spinach, stir, and cook another 5 minutes.
Recipe By : McDougall Program for Maximum Weight Loss, modified From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est