Potato-Vegetable Chowder Recipe

Name: Potato-Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups vegetable stock, 1 cup tomato juice, 1 cup tomatoes peeled, cut in small pieces, 1 cup carrots chopped, and more.

Yes, Potato-Vegetable Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Vegetable Chowder

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