Luscious Chunky Vegetable Chowder Recipe

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This healthy chowder is packed with fall veggies for healthy comfort food!

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Chicago

Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

13 Cups

Ingredients

  • 2 Tbs. olive oil
  • 1 jumbo onion (1 lb.), cut into 1/4-inch pieces
  • 12 oz. red potatoes, unpeeled and cut into 1/2-inch pieces
  • 3 med. carrots, peeled and cut into 1/4-inch pieces
  • 2 med. parsnips (about 8 oz.), peeled and cut into 1/4-inch pieces
  • 2 med. stalks celery, cut into 1/4-inch pieces
  • 2 garlic cloves, crushed with press
  • 1 14.5-oz. can vegetable broth
  • 3/4 tsp. salt
  • 1/4 tsp. dried thyme
  • 4 1/2 C. water
  • 1 10-oz. pkg. frozen Fordhook lima beans
  • 12 oz. escarole or Swiss chard, trimmed and coarsely chopped

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Directions

In nonstick 5- to 6-quart saucepot or Dutch oven, heat oil over medium-high heat until very hot.  Add onion, potatoes, carrots, parsnips, celery and garlic and cook, stirring occasionally, until vetgetables are lightly browned, 15 minutes.


Add broth salt, thyme and water; heat to boiling over medium-high heat.  Stir in lima beans and escarol; heat to boiling.  Reduce heat to low; cover and simmer until vegetables are tender, about 10 minutes.


Each serving: About 220 calories, 7g protein, 39g carbohydrate, 5g total fat (1g sat.), 0mg cholesterol, 675 mg sodium.

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