Italian Vegetable Chowder
From canned_food_fan 14 years agoIngredients
- 1 tablespoon vegetable oil shopping list
- 1 small onion, diced shopping list
- 2 stalks celery, sliced shopping list
- 1 carrot, halved lengthwise and sliced shopping list
- 1 clove garlic, minced shopping list
- 1 can (15 ounces) black-eyed peas, drained and rinsed shopping list
- 1 can (14 1/2 ounces) diced tomatoes with juices shopping list
- 2 cups canned, reduced-sodium chicken or beef broth shopping list
- 2 cups water shopping list
- 1/4 teaspoon dried basil shopping list
- 1/4 teaspoon dried thyme or oregano shopping list
- salt and pepper, if desired shopping list
- 1/2 cup dry elbow macaroni shopping list
- parmesan cheese, optional shopping list
How to make it
- 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
People Who Like This Dish 1
- momo_55grandma Mountianview, AR
- canned_food_fan Pittsburgh, PA
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Reviewed by 1 people-
;uv th blackeyed peas in this one high5 thanks
momo_55grandma in Mountianview loved it
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