Recipe - Potato-Vegetable Chowder

5 cup Vegetable broth (water is
fine, but not as tasty)
1 cup Tomato or vegetable juice
1 cup Tomatoes; peeled, 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 cut or sliced up
1 cup Leek; chopped
2 cup Potatoes, red; minced
1 Cheesecloth bag of fresh
herbs of choice (parsley,
basil, etc.)
2 teaspoon 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 One half cup).

Calories per serving: 105. Fat: 1 gram

Source: Vegetarian Journal, SeptOct 1993/MM by DEEANNE
Posted to MMRecipes Digest V5 #018 by "John Weber" hdbrer@ibm.net on Jan
18, 98