Potato Vegetable Chowder

Serving Size : 8
Ingredients

for prepare Potato Vegetable Chowder

:

Amount	Measure	Ingredient - Preparation Method
5	cups	vegetable broth - (water is
fine but not as tasty potato vegetable chowder
1	cup	tomato or vegetable juice
1	cup	peeled tomatoes - cut in sm pieces
1	cup	carrots - chopped
1	cup	green beans or yellow wax beans
1	cup	onions - finely chopped
1	cup	zucchini or yellow squash - thinly sliced
1	cup	leek - chopped 2 c
unpeeled red potatoes, diced potato vegetable chowder
1		cheesecloth bag of fresh erbs of choice - (parsley, basil,
etc. potato vegetable chowder
2	teaspoons	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 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.

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