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
Written recipes as an idea can be traced far back into the far past, in fact as far as the ancient Egyptians, and maybe further still. However, generally, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the romans 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main course and desserts, something we still use today. Aspicius describes how the Roman chefs were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. Over the succeeding few centuries, the families of Europe strove to lay on the most exotic meals, and as a consequence, the best cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books became really popular. The Famous 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 publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cookbooks were starting to become popular mostly due to more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Potato Vegetable Chowder (Vrg) recipe.
