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Manhattan Vegetable Chowder

Veggie.Lover's picture
Ingredients
  Vegetable oil/Butter 2 Tablespoon
  Chopped leek 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Diced carrot 1⁄2 Cup (8 tbs)
  Chopped celery 2 Cup (32 tbs)
  Diced potatoes 3 Cup (48 tbs)
  Water 6 Cup (96 tbs)
  Vegetable bouillon cubes 5
  Coarsely chopped tomatoes 1 1⁄2 Cup (24 tbs)
  Cooked chickpeas 15 Ounce (Use 1 Can / 1 2/3 Cup)
  Firm tofu 8 Ounce, crumbled
  Ketchup 1⁄3 Cup (5.33 tbs)
  Crumbled dried thyme 1⁄4 Teaspoon
  Bay leaf 1 , crumbled
  Whole cloves 4 , finely crushed
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Heat vegetable oil or butter over low heat in a 6-quart pot. Add leeks, onion and garlic and saute for 5 minutes.
Add remaining ingredients. Bring to a boil, reduce heat and simmer covered for 35 more minutes.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
5 Minutes

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