Vegetable Chowder

Serves 6–8



Make this vegetable chowder on the stovetop or in a slow cooker; either way, it is healthy, tasty and satisfying.

Ingredients

2 tablespoons extra-virgin olive oil

1 small onion, diced

2 stalks celery, diced

1 small zucchini, cubed

1 small butternut squash, peeled and cubed

1 teaspoon celery salt

1 teaspoon celery seed

1 teaspoon dried oregano

1/2 teaspoon paprika 

1/4 teaspoon chili powder

2 tablespoons fresh minced thyme

Salt, to taste

Grinding coarse black pepper

1 cup chopped button mushrooms

1 28-ounce can diced tomatoes with their juice

2 cups vegetable broth 

1 cup canned kidney beans, rinsed well and drained, or 1 cup cooked orzo or rice

1 cup grated cheddar cheese for sprinkling

Directions

1. Pour the olive oil into a medium-size soup pot along with the onion, celery, zucchini and butternut squash. Cook covered over medium heat until the vegetables soften, about 4 minutes. 

2. Sprinkle with the celery salt, celery seed, oregano, paprika, chili powder, thyme, salt and black pepper. Stir in the mushrooms and continue cooking until the mushrooms soften. Pour in the tomatoes and vegetable broth. Cover and cook for 15 minutes. 

3. Add the beans, orzo or rice. Stir well. 

4. Serve in bowls and sprinkle with cheese.


 

More of Mary Ann Esposito's recipes you may be interested in

Neapolitan Fish Chowder

Serves 8

Scallop Chowder

Serves 4

Corn and Bok Choy Chowder

Serves 8–10

Chowders and Bisques— Simple and Elegant

Add bread and salad, and you have a perfect winter meal.
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