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August 19, 2009

Potato-Vegetable Chowder

potato vegetable chowderPotato-vegetable chowder is an excellent vegetarian dinner for a big family and/or friends. This recipe is counted at 8 servings. You can make this chowder as thick as you like 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 of choice
  • (parsley, basil, etc.)
  • 2 teaspoons 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.

You can substitute some of the vegetables by another ones (except onions, tomatoes, and the potatoes), but not for the cabbage family.

By the way it’s a low-calorie food.


Vegetarian Food

2 comments already

  1. Spinach Chickpea Soup | Vegetarian Meals on 10.04.2009 at 8:41 pm | permalink
  2. [...] stock, potatoes and chickpeas into pot. Bring to a boil. Reduce heat. Simmer until potatoes are tender, about 20 [...]

  3. Potato and Red Onion Roast | Vegetarian Meals on 10.17.2009 at 10:58 am | permalink
  4. [...] oven to 400 degrees. Coat uncooked potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for [...]

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