Midsummer Vegetable Chowder

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READY IN: 1hr 15mins
Recipe by ratherbeswimmin

In 'Saved By Soup' by Judith Barrett

Ingredients Nutrition


  1. Heat the oil in a heavy 6-quart saucepan over med-high heat.
  2. Add the onions and carrots and cook, stirring, until the onion begins to soften, 2-3 minutes.
  3. Stir in the potatoes, zucchini, yellow squash, and tomatoes.
  4. Add the broth, season with salt and pepper to taste, and cover the saucepan.
  5. Increase heat to high and bring to a boil.
  6. Decrease heat to low and simmer until the potatoes are tender, about 20 minutes.
  7. Add the beans and cook, stirring occasionally, about 10 minutes longer to heat through.
  8. Stir in the herbs.
  9. Garnish each serving with the cheese.

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