*  Exported from  MasterCook  *
 
                          POTATO-VEGETABLE CHOWDER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       c            Vegetable broth (water is
                         -fine, but not as tasty)
    1       c            Tomato or vegetable juice
    1       c            Tomatoes -- peeled, cut in
                         -small pieces
    1       c            Carrots -- chopped
    1       c            Green beans or yellow wax
                         -beans
    1       c            Onions -- finely chopped
    1       c            Zucchini or yellow squash
                         -thinly sliced
    1       c            Leek -- chopped
    2       c            Potatoes, red -- diced
    1                    Cheesecloth bag of fresh
                         -herbs of choice (parsley,
                         -basil, etc.)
    2       ts           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 are corn kernels
   (about 1/2 cup).
   
    Calories per serving: 105. Fat: 1 gram
   
    Source: Vegetarian Journal, Sept-Oct 1993/MM by
   DEEANNE
  
 
 
                    - - - - - - - - - - - - - - - - - -