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.