GH: Chunky Vegetable Chowder

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* Exported from MasterCook *

 

Chunky Vegetable Chowder

 

Recipe By :Fall's Bounty

Serving Size : 6 Preparation Time :0:00

Categories : !Good Housekeeping

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsps olive oil

1 lb onion -- cut into 1/4 " pieces

12 ozs red potatoes -- unpeeled and cut into 1/2 " pieces

3 med carrots -- cut into 1/4 " pieces

2 med parsnips -- peeled and cut into 1/4 " pieces (about 8

oz)

2 med celery stalks -- cut into 1/4 " pieces

2 garlic cloves -- crushed with a garlic press

14 1/2 ozs vegetable broth -- 1 3/4 cups

3/4 tsp salt

1/4 tsp dried thyme

10 ozs frozen fordhook lima beans

12 ozs escarole or Swiss chard -- trimmed and coarsely

chopped

 

In nonstick 5 to 6 quart saucepot or Dutch oven, heat oil over medium-high

heat until very hot. Add onions, potatoes, carrots, parsnips, celery and

garlic and cook 15 minutes or until vegetables are lightly browned, stirring

occasionally.

 

Add broth, salt, thyme, and 4 1/2 cups water; heat to boiling over

medium-high heat. Stir in lima beans and escarole; heat to boiling. Reduce

heat to low; cover and simmer 10 minutes or until vegetables are tender.

 

Source:

" Good Housekeeping Oct 2000 "

Yield:

" 13 c "

 

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Per Serving (excluding unknown items): 282 Calories; 6g Fat (19.1% calories

from fat); 8g Protein; 51g Carbohydrate; 10g Dietary Fiber; 1mg Cholesterol;

784mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Vegetable; 1 Fat.

 

NOTES : Using an assortment of favorite fall vegetables in this hearty soup

makes it a tasty and healthful comfort food.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0