Potato-Vegetable Chowder

Recipe Ingredients

5 cups	1185ml	Vegetable broth - (water is
		Fine - but
		Not as tasty)
1 cup	237ml	Tomato or vegetable juice
1 cup	62g / 2.2oz	Peeled tomatoes - cut in sm pieces
1 cup	110g / 3.9oz	Carrots - chopped
1 cup	160g / 5.6oz	Green beans or yellow wax beans
1 cup	62g / 2.2oz	Onions - finely chopped
1 cup	237ml	Zucchini or yellow squash - thinly sliced
1 cup	146g / 5.1oz	Leek - chopped 2 c unpeeled red potatoes, diced
1		Cheesecloth bag of fresh erbs of choice - (parsley, basil, etc.)
2 teaspoons	10ml	Salt

Recipe Instructions

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 is 1/2 cup of corn kernels.

This article was originally published in the September/October 1993 issue of the "Vegetarian Journal", published by The Vegetarian Resource Group.

Source:
Family Circle 5/97

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