Recipes

Italian Vegetable Chowder

Chowder 

• Cooking Time: 30
• Servings: 6
• Preparation Time: 15
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 stalks celery, sliced
• 1 carrot, halved lengthwise and sliced
• 1 clove garlic, minced
• 1 can (15 ounces) black-eyed peas, drained and rinsed
• 1 can (14 1/2 ounces) diced tomatoes with juices
• 2 cups canned, reduced-sodium chicken or beef broth
• 2 cups water
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme or oregano
• Salt and pepper, if desired
• 1/2 cup dry elbow macaroni
• Parmesan cheese, optional

Heat oil in a Dutch oven or a large, heavy saucepan over medium heat. Add onion, celery and carrot; cook and stir until tender, about 5 minutes. Add garlic and cook another 30 seconds.

Add black-eyed peas, tomatoes, broth, water, basil, thyme, salt and pepper if desired. Bring to a boil; simmer for 10 minutes. Add macaroni and cook 10 to 15 minutes, stirring occasionally, about 12 to15 minutes, until macaroni is tender. Serve in soup bowls; garnish with Parmesan cheese, if desired.

Nutritional Information Per Serving: Calories 140; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 480mg; Carbohydrate 24g; Fiber 4g; Protein 6g Vitamin A 45%DV**; Vitamin C 20%DV; Calcium 6%DV; Iron 10%DV

Warm up from head to toe with this hearty chowder, made with a variety of vegetables: the great flavors and convenience of canned, vitamin C-rich tomatoes and fiber-rich black-eyed peas, combined with celery, carrots and onions you have on hand. It’s easy to prepare as the main feature in a delicious meal.

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Author: Mealtime.org

Website Credit: http://www.mealtime.org