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Print this Recipe    Potato Veg Chowder

Potato-Vegetable Chowder

1 cup tomato or vegetable juice
1 cup peeled tomatoes, 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 sliced
1 cup leek, chopped
2 cups unpeeled red potatoes, diced
1 cheesecloth bag of fresh herbs of choice (parsley, basil, etc.)
2 teaspoons 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 is 1/2 cup
of corn kernels.

Makes 8 servings.

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