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Vegetable Chowder

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 ts MARGARINE 

    2. 1 c CUT GREEN BEANS

    3. 1/2 c CHOPPED ONION 

    4. 1 tb CHOPPED PARSLEY

    5. 4 c CHICKEN BROTH 

    6. 1 ts TARRAGON LEAVES

    7. 2 ea MEDIUM CARROTS, PEEL and SLICE 

    8. 1/4 ts BLACK PEPPER

    9. 2 ea POTATOES, PEEL and DICE 

    10. 40 ea FAT FREE CRACKERS

    Instructions Jump to Ingredients ↑

    1. IN A LARGE SAUCE PAN, OVER MEDIUM HEAT, COOK ONION IN MARGARINE. ADD CHICKEN BROTH, CARROTS, POTATOES, GREEN BEANS, PARSLEY, TARRAGON AND PEPPER. HEAT UNTIL BOILING. REDUCE HEAT, SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. SERVE HOT WITH CRACKERS. PER SERVING = ( 1 C SOUP - 5 CRACKERS) 158 CALORIES, 226 mg SODIUM, 0 CHOL, 3 gm FAT - 0 gm SAT FAT. MAKES 8 SERVINGS. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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