POTATO-VEGETABLE CHOWDER

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Recipe Name: POTATO-VEGETABLE CHOWDER

Servings: 8

Comments:

 

5 Cup(s) Vegetable broth (water is

-fine, but not as tasty)

1 Cup(s) Tomato or vegetable juice

1 Cup(s) Tomatoes; peeled, cut in

-small pieces

1 Cup(s) Carrots; chopped

1 Cup(s) Green beans or yellow wax

-beans

1 Cup(s) Onions; finely chopped

1 Cup(s) Zucchini or yellow squash;

-thinly sliced

1 Cup(s) Leek; chopped

2 Cup(s) Potatoes, red; diced

1 Cheesecloth bag of fresh

-herbs of choice (parsley,

-basil, etc.)

2 Teaspoon(s) 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

 

Source: Vegetarian Journal, Sept-Oct 1993

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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