It is snowing here in Colorado, and even though it will melt off quickly, it made me crave some warm and nourishing soup. This recipe is based off one that I cut out of a magazine years ago, I think it might have been Runner's World, but I don't remember exactly. I loved the combination of the potatoes and veggies with the smokiness of the ham called for in the original recipe (hey, it was years ago....before I swore off meat for life). Now, I just use liquid smoke and still get that rich smokiness without hurting any little pigs. It is healthier and does not include any animal ingredients so everyone wins.
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| Veggie Packed Potato Chowder |
Ingredients:
1 tsp olive oil
1 tsp vegan margarine
1/2 medium onion, chopped
1 stalk celery, chopped (I like to mince the celery leaves and include those as well)
1 carrot, chopped
1 cup chopped cabbage
2 tbsp nutritional yeast
1/2 tsp thyme
1 tsp oregano
6 cups water
4 cups diced red or white potatoes (I like to get organic potatoes and leave the peel on)
1 15 oz can kidney beans (white or red)
1/4-1/2 tsp black pepper
3 tsp vegetable bouillon
1 1/2 tsp liquid smoke
1 cup broccoli florets
Directions:
Heat the oil and margarine in a large stockpot and add the onion, stir and let the onion start to soften while you chop the celery and carrot (feel free to mince some celery leaves and throw those in, too). Add those to the pan, stir and start chopping the cabbage. Put the cabbage in the pan and stir. Let the vegetables soften for about 5 minutes. Then add the nutritional yeast, thyme and oregano and then stir to coat the vegetables. Next add the potatoes, beans, and water and bring the soup to a simmer and let it cook for about 20 minutes. You want the vegetables to soften, so check them for texture starting at about 20 minutes. When the veggies have cooked add the pepper, bouillon, liquid smoke, and broccoli. Let it all heat through for 5 more minutes, taste and adjust the seasonings. Serve with some good bread and enjoy!
For 8 servings, nutritional information from caloriecount.about.com
Heat the oil and margarine in a large stockpot and add the onion, stir and let the onion start to soften while you chop the celery and carrot (feel free to mince some celery leaves and throw those in, too). Add those to the pan, stir and start chopping the cabbage. Put the cabbage in the pan and stir. Let the vegetables soften for about 5 minutes. Then add the nutritional yeast, thyme and oregano and then stir to coat the vegetables. Next add the potatoes, beans, and water and bring the soup to a simmer and let it cook for about 20 minutes. You want the vegetables to soften, so check them for texture starting at about 20 minutes. When the veggies have cooked add the pepper, bouillon, liquid smoke, and broccoli. Let it all heat through for 5 more minutes, taste and adjust the seasonings. Serve with some good bread and enjoy!
For 8 servings, nutritional information from caloriecount.about.com
| Nutrition Facts | ||||||
Serving Size 442 g
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Amount Per Serving
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Calories
270
Calories from Fat
17
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% Daily Value*
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Total Fat
1.9g
3%
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Trans Fat
0.0g
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Cholesterol
0mg
0%
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Sodium
36mg
1%
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Potassium
1186mg
34%
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Total Carbohydrates
48.5g
16%
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Dietary Fiber
11.5g
46%
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Sugars
3.2g
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Protein
15.0g
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Nutrition Grade A
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* Based on a 2000 calorie diet
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