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Title: Potato-Vegetable Chowder
Categories: Vegetarian Vegan Soup
Yield: 8 Servings

5cVegetable broth (water is fine; but not as tasty)
1cTomato or vegetable juice
1cTomatoes; peeled; cut in small pieces
1cCarrots; chopped
1cGreen beans or yellow wax beans
1cOnions; finely chopped
1cZucchini or yellow squash thinly sliced
1cLeek; chopped
2cPotatoes, red; diced
1 Cheesecloth bag of fresh herbs of choice (parsley basil; etc
2tsSalt

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 1/2 cup).

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

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