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Vegetable Chowder Recipe


Vegetable Chowder

Soup is an important dish of every meal. Just like salad, having a bowl of soup have a lot of health benefits as you get to eat more veggies packed with nutrients. Eating nothing but soup for a meal can also make one slimmer but it can be a difficult challenge. … Soup is healthy, no doubt.


2 x 14 1/2 oz cans vegetable broth
2/3 cup barley
  vegetable cooking spray
2 sm onions, chopped
1 x leek, sliced
2 x cloves garlic, minced
1 cup fresh or frozen lima beans
1 cup fresh or frozen whole-kernel corn
1 cup cabbage, finely chopped
2 med carrots, sliced
1 tsp savory
1/2 tsp thyme
1 x bay leaf
2 tbl flour
1 cup skim milk


# Heat 1/2 can of vegetable broth to boil in small saucepan; stir in barley and let stand 15-30 minutes.
# Spray large saucepan with cooking spray; heat over medium heat until hot.
# Saute onions, leek, and garlic until tender, about 5 minutes. Add remaining vegetables and herbs; saute 2-3 minutes. Add remaining 1 1/2 cans broth and broth and barley mixture; heat to boil. Reduce heat and simmer, covered, until barley is tender, about 20 minutes.
# Heat soup to boil. Mix flour and milk and stir into soup. Boil, stirring constantly, until thickened. Discard bay leaf

Keywords: Vegetable Chowder

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