Potato-Vegetable Chowder

Courtesy of Jackie D. A thick and glorious soup that welcomes the substitutions of a creative cook. Produce a chowder as thick or thin as desired by adjusting the liquid.


5 cups vegetable broth (water is fine, but not as tasty)
1 cup tomato or vegetable juice
1 cup peeled tomatoes, cut in small 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 cups unpeeled red potatoes, diced
1 cheesecloth bag of fresh herbs (parsley, basil, etc.)
2 tsp 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.

Total Calories Per Serving: 105 Fat: 1 gram

(Serves 8)

See other recipes submitted by Chet Day