Ingredients
5 cup vegetable broth (water is
1 fine, but
1 not as tasty)
1 cup tomato or vegetable juice
1 cup peeled tomatoes, cut in
1 small pieces
1 cup carrots, chopped
1 cup green beans or yellow wax
1 beans
1 cup onions, finely chopped
1 cup zucchin or yellow squash,
1 thinly sliced
1 cup leek, chopped
2 cup unpeeled red potatoes,
1 diced
1 cheesecloth bag of fresh
1 erbs of choice
1 (parsley, basil, etc.)
2 tsp salt
Directions
Bring liquid to boil in a deep soup kettle. Add all vegetables and
seasonings. Turn down heat to simmer and partially cover the pot.
Simmer until vegetables are tender. Serve hot with crusty whole wheat
bread and a light fruit dessert.
Variation: Almost any vegetable but onions, tomatoes, and the
potatoes can be substituted for another vegetable. Don't use the
cabbage family because the flavor is too radically changed. Green
peas and baby lima beans are a great addition, as is 1/2 cup of corn
kernels.
Total Calories Per Serving: 105 Fat: 1 gram
This article was originally published in the September/October 1993
issue of the _Vegetarian_Journal_, published by The Vegetarian
Resource Group.
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204,
Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 8 servings
Potato-Vegetable Chowder (Vrg) Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into the distant past, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that is, these, early records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics is a series of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Closer to modern times, there are a couple of interesting cookery books from the fourteenth century ; a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is popular today, but instead descriptions of the types of meals cooked for the upper classes of that period. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new culinary ideas created an eruption in manuscripts on cookery, many of which are now in academic collections. During the succeeding few centuries, the powerful families of the West tried to serve the best banquets, and consequentially the best chefs and their recipe collections were much in demand. However, it was during the 19th century that cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brought us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Potato Vegetable Chowder (Vrg) recipe.
