This quick and easy delicious chowder is very rich in flavor and high in nutrition. Purple carrots, orange carrots, mushrooms, spinach, and squash. Potatoes would make a nice hearty addition but I excluded them to keep this dish light. Any assortment of veggies can be assembled in this dish.
CHOWDER BASE 5 cup veg broth 1 15 oz can organic tomato sauce or puree ½ tsp garlic powder 1 tsp onion powder 1 tsp old bay seasoning ½ tsp smoked paprika ½ tsp dried thyme or 1 Tbsp fresh
Combine all ingredients in a medium saucepan and bring to a boil. During this time prepare your veggies.
VEGGIES ½ c fresh purple carrots ½ c fresh orange carrots 1 c fresh white string beans 1 c sliced mushrooms 1 c frozen spinach or 4 cups fresh ½ c fresh yellow squash or zucchini
Any fresh string beans can be substituted for the white string beans. Slice your veggies however you like. I cut my carrots into thin rings, the mushrooms into thin slices and the squash into ¼” cubes. Add all the veggies to your boiling pot and lower the heat to medium-low. Feel free to use your favorite veggie combinations.
Cover and simmer for 15 mins.
This will make 4 large soup portions as a main dish or 6 small appetizer portions.