Potato-Vegetable Chowder

Name: Potato-Vegetable Chowder
Ingredients: 5 cups vegetable stock; 1 cup tomato juice; 1 cup tomatoes peeled, cut in small pieces; 1 cup carrots chopped; 1 cup green beans; 1 cup onions finely chopped; 1 cup zucchini thinly sliced; 1 cup leeks chopped; 2 cups red skinned potatoes unpeeled, diced; 1 x herbs in cheesecloth bag; 2 teaspoons salt

11 ingredients

8 steps

Ingredients

5 cups vegetable stock
1 cup tomato juice
1 cup tomatoes peeled, cut in small pieces
1 cup carrots chopped
1 cup green beans
1 cup onions finely chopped
1 cup zucchini thinly sliced
1 cup leeks chopped
2 cups red skinned potatoes unpeeled, diced
1 x herbs in cheesecloth bag
2 teaspoons salt

Directions

1

Bring liquid to boil in a deep soup kettle.
2

Add all vegetables and seasonings.
3

Turn down heat to simmer and partially cover the pot.
4

Simmer until vegetables are tender.
5

Serve hot with crusty whole wheat bread and a light fruit dessert.
6

Variation: Almost any vegetable but onions, tomatoes, and the potatoes can be substituted for another vegetable.
7

Don't use the cabbage family because the flavor is too radically changed.
8

Green peas and baby lima beans are a great addition, as is 1/2 cup of corn kernels.