Vegetable Chowder

Name: Vegetable Chowder
Ingredients: 1 (15.8 oz.) can crowder peas; 2 Tbsp. salad oil; 1 clove garlic, minced; 2 carrots, chopped; 3 pieces celery, chopped; 1 large onion, chopped; 2 c. chicken or beef broth; 2 c. juice from canned or cooked vegetables or water; 1 large can crushed tomatoes with juice; 1/4 tsp. basil; 1/4 tsp. thyme or oregano; 1 c. elbow macaroni; salt and pepper to taste; Parmesan cheese (optional)

14 ingredients

9 steps

Ingredients

1 (15.8 oz.) can crowder peas
2 Tbsp. salad oil
1 clove garlic, minced
2 carrots, chopped
3 pieces celery, chopped
1 large onion, chopped
2 c. chicken or beef broth
2 c. juice from canned or cooked vegetables or water
1 large can crushed tomatoes with juice
1/4 tsp. basil
1/4 tsp. thyme or oregano
1 c. elbow macaroni
salt and pepper to taste
Parmesan cheese (optional)

Directions

1

Heat salad oil in Dutch oven or heavy saucepan.
2

Add garlic, carrots, celery and onion.
3

Saute 5 minutes.
4

Add broth, vegetable juice, tomatoes, basil, thyme or oregano, salt, pepper and crowder peas.
5

Bring to a boil and allow mixture to simmer for at least 10 minutes.
6

Add macaroni and cook an additional 10 to 15 minutes, stirring occasionally, until macaroni is tender.
7

Serve in soup bowls.
8

Sprinkle Parmesan cheese on top of chowder in soup bowl, if desired.
9

Makes approximately 6 servings.