Recipe

Italian Vegetable Chowder Recipe

Add Step-by-Step Photos	Canned_food_fan / All my dishes 1 month, 1 week ago 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. Itā€... More Prep:15m Cook:30m Servings:6	Canned_food
	italian vegetable chowder

Does this look good? Yeah! / Nope

Fans

momo_55gra

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.

Servings: 6

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

Recent Gawkers