|
|
VEGETABLE CHOWDER 1 medium onion, chopped 1/2 c. thinly sliced celery 1 large clove garlic, minced 1 Tbsp. vegetable oil 2 c. chicken broth 1 (16 oz.) can tomatoes, undrained 1 c. sliced carrots 1 tsp. dried basil leaves 1/4 tsp. pepper 1 (20 oz.) can chick peas, undrained 1 (12 oz.) can whole kernel corn, undrained 1 c. sliced zucchini (about (4 oz.) Cook onion and celery with garlic in vegetable oil in Dutch oven until tender, about 5 minutes. Add broth, tomatoes, carrots, basil and pepper. Bring to boil, reduce heat and cook 25 minutes or until carrots are tender. Add remaining ingredi- ents; cook 15 to 20 minutes or until vegetables are tender. Yields 8 servings, 260 calories per serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |