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Vegetable sweet potato chowder
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Frozen corn kernels | | 1/2
| cup | Carrots -- diced | | 1/2
| cup | Onion -- diced | | 1/2
| cup | Sweet potato -- diced | | 1/2
| cup | Tomato -- chopped | | 1/4
| cup | Green bell pepper -- diced | | 1/4
| cup | Red bell pepper -- diced | | 1 1/2
| quart | Water | | 2 1/2
| tbsp | Soy sauce, low sodium | | 1/4
| tsp | Pepper -- ground | | 1
| tsp | Thyme -- dried | | 3
| | Bay leaf | | 1/4
| cup | Arrowroot | | 1/4
| cup | Water | | 1
| cup | Spinach -- chopped |
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Procedures:
| 1 | Place the vegetables and stock or water in a large soup pot. | | 2 | Add the soy sauce and other seasonings. | | 3 | Bring to a boil, reduce the heat, cover, and simmer for about 45 minutes. | | 4 | mix the arrowroot with the cold water and add to the soup, stirring. | | 5 | Add the spinach, stir, and cook another 5 minutes. | | 6 | recipe by : mcdougall program for maximum weight loss, modified |
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