Manhattan Vegetable Chowder

Name: Manhattan Vegetable Chowder
Ingredients: 1 teaspoon olive oil cold pressed; 1 onion chopped; 2 carrots diced; 1 celery stalk sliced; 10 parsley sprigs chopped; 28 ounces tomatoes canned, crushed; 5 cups water; 1 teaspoon salt; 1/4 teaspoon pepper black; 1/8 teaspoon pepper white; 1 bay leaf; 1 teaspoon thyme; 3 potatoes mediums, diced; 2 tablespoons nutritional yeast; 2 tablespoons sea vegetable Wakami, dry, crumbled, optional; crackers Soup, for servi

16 ingredients

2 steps

Ingredients

1 teaspoon olive oil cold pressed
1 onion chopped
2 carrots diced
1 celery stalk sliced
10 parsley sprigs chopped
28 ounces tomatoes canned, crushed
5 cups water
1 teaspoon salt
1/4 teaspoon pepper black
1/8 teaspoon pepper white
1 bay leaf
1 teaspoon thyme
3 potatoes mediums, diced
2 tablespoons nutritional yeast
2 tablespoons sea vegetable Wakami, dry, crumbled, optional
crackers Soup, for servi

Directions

1

Heat the oil in a large saucepan. Add the onion, carrots and celery and cook until the onion is transparent, about 7 minutes. Add the parsley, tomatoes, water, salt, pepper, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer for 40 minutes.
2

Add the potatoes, nutritional yeast and wakami and cook for 20 minutes more or until the potatoes are tender but not mushy. Remove bay leaf before serving. Crumble the soup crackers into the chowder and serve hot.