ITALIAN VEGETABLE CHOWDER

 

  • Cooking Time: 30
  • Servings: 6
  • Preparation Time: 15

Ingredients

  • 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

Directions

  • 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

Notes

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.

Categories: Chowder 

Author Credit: Mealtime.org

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

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