Veggie Chowder

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Veggie Chowder

 

1 TB margarine

1 cup carrots, peeled and sliced

2 celery ribs, sliced

1 cup yellow onion, chopped

1 cup fresh tomato, seeded and chopped

1/2 cup frozen corn kernels, thawed

1/2 cup fresh peas, shelled

6 cups vegetable broth

4 cloves garlic, minced

1 tsp. dried thyme

2 TB fresh parsley, choped

1/3 cup low fat plain yogurt

 

In a large sauce pan, melt margarine over medium high heat. Add carrots,

celery,

and onion; cook, stirring frequently, until softened, about 10 minutes.

 

Stir in tomato, corn, and peas. Add broth, garlic, and thyme. Bring mixture

to a boil.

Reduce heat to medium low and simmer until vegetables are tender, about 15

minutes.

Remove from heat. Stir in parsley.

 

Ladle chowder into individual bowls. Stir 1 tablespoon of yogurt into each

bowl.

 

Serve immediately.

 

Serves: 6.