Potato-vegetable chowder
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Potato-vegetable chowder
  Chowder    Vegetarian    Soups  
Last updated 6/12/2012 1:18:57 AM. Recipe ID 50065. Report a problem with this recipe.
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      Title: Potato-vegetable chowder
 Categories: Vegetarian, Soups
      Yield: 8 Servings
 
      5 c  Vegetable broth (water is
           -fine, but not as tasty)
      1 c  Tomato or vegetable juice
      1 c  Tomatoes; peeled, cut in
           -small pieces
      1 c  Carrots; chopped
      1 c  Green beans or yellow wax
           -beans
      1 c  Onions; finely chopped
      1 c  Zucchini or yellow squash;
           -thinly sliced
      1 c  Leek; chopped
      2 c  Potatoes, red; diced
      1    Cheesecloth bag of fresh
           -herbs of choice (parsley,
           -basil, etc.)
      2 ts 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 1/2 cup).
  
   Calories per serving: 105. Fat: 1 gram
  




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Recipe ID 50065 (Apr 03, 2005)

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