Potato-Vegetable Chowder

* Exported from MasterCook *

POTATO-VEGETABLE CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

Source: Vegetarian Journal, Sept-Oct 1993/MM by
DEEANNE



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