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Italian Vegetable Chowder
Courtesy of Mealtime.org |
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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
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Cook Time: Approximately 30 minutes
Preparation:
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
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Preparation Time: 15 |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Fan
United States |
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| This recipe has been viewed 2484 times. |
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