Chunky Vegetable Chowder

By cserumga

Per serving: 220 cal, 7g protein, 39g carb, 5g total fat, 0mg chol, 675mg sodium

Ingredients

• 2 Tbsp olive oil
• 1 jumbo onion (1 lb) cut into 1/4-inch pieces
• 12 oz red potatoes, unpeeled and cut into 1/2-inch pieces
• 3 medium carrots, peeled and cut into 1/4-inch pieces
• 2 medium parsnips (about 8 oz), peeled and cut into 1/4-inch pieces
• 2 medium stalks celery, cut into 1/4-inch pieces
• 2 garlic cloves, crushed with garlic press
• 1 can (14.5 oz) vegetable broth (1 3/4 cups)
• 3/4 tsp salt
• 1/4 tsp dried thyme
• 4 1/2 cups water
• 1 package (10 oz) frozen Foodhook lima beans
• 12 oz escarole or Swiss chard, trimmed and coarsely chopped

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. In a non-stick 5- to 6-quart saucepan or Dutch oven, heat oil over medium-high heat until very hot. Add onion, potatoes, carrots, parsnips, celery, and garlic and cook, stirring occassionally, until vegetables are lightly browned, 15 minutes.

2. Add broth, salt, thyme, and water; heat to boiling over medium-high heat. Stir in lima beans and escarole; heat to boiling. Reduce heat to low; cover and simmer until vegetables are tender; about 10 minutes.