Low-Fat Potato-Vegetable Chowder
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 cup tomatoes or 1 cup vegetable juice
- 1 cup tomatoes, peeled, cut in small pieces
- 1 cup carrot, chopped
- 1 cup green beans or 1 cup yellow wax bean
- 1 cup onion, finely chopped
- 1 cup zucchini or 1 cup yellow squash, thinly sliced
- 1 cup leek, chopped
- 2 cups red potatoes, unpeeled , diced
- 1 fresh herbs of choice, placed in a cheesecloth bag (parsley, basil, etc.)
- 2 teaspoons salt
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
Dancer
Guelph, 0