Hearty Vegetable Chowder

Hearty Vegetable Chowder

High in protein, this delicious chowder makes a satisfying luncheon or
supper dish.

for Lunch
4 servings
Time to prepare: 15 minutes
Difficulty: Average


2 small leeks or 1 medium onion, sliced
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1/2 tsp. EACH dried thyme and basil leaves
2 vegetarian-style bouillon cubes
2 cups water
1 can (16 oz ) stewed tomatoes, mashed with fork
1/2 cup diagonally sliced celery
2 small white potatoes, peeled and diced (1 cup)
1 medium sweet potato, peeled and diced
1 can (13 1/2 oz.) golden butter beans or 1 cup cooked, dried, large lima beans
1 can (13 oz.) evaporated milk
Black pepper


Saute leeks in butter until tender in large saucepan or Dutch oven.
Stir in flour and herbs.

Add bouillon cubes, water, tomatoes, celery and white and sweet potatoes.

Bring to a boil. Cover and simmer 15 to 20 min. or until potatoes are

Stir in butter beans and milk. Heat well. Add black pepper to taste
and serve.


Good served with: Toasted cheese
sandwiches on whole grain bread, spiced applesauce and cookies.

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