*  Exported from  MasterCook  *
 
                       POTATO-VEGETABLE CHOWDER (VRG)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       c            Vegetable broth (water is
                         Fine, but
                         Not as tasty)
    1       c            Tomato or vegetable juice
    1       c            Peeled tomatoes, cut in
            sm           Pieces
    1       c            Carrots, chopped
    1       c            Green beans or yellow wax
                         Beans
    1       c            Onions, finely chopped
    1       c            Zucchin or yellow squash,
                         Thinly sliced
    1       c            Leek, chopped
    2       c            Unpeeled red potatoes,
                         Diced
    1                    Cheesecloth bag of fresh
                         Erbs of choice
                         (parsley, basil, etc.)
    2       t            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
   
   This article was originally published in the September/October 1993 issue
   of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.
   
   From: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept.
   22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
   MMCONV.
  
 
 
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