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Vegetable Chowder

This healthy recipe comes from NDSU Extension Service.

Ingredients

•    1/2 c. chopped onion
•    2 tsp. margarine
•   4 c. chicken broth (low-salt, if preferred)
•   2 medium carrots, peeled, sliced and halved (about 1 cup)
•    2 medium potatoes, peeled and diced (about 2 cups)
•   1 c. cut green beans
•    1 Tbsp. chopped fresh parsley
•    1 tsp. dried tarragon leaves (optional)
•   1/4 tsp. black pepper

Directions

 

In large pan over medium high heat, cook onion in margarine until tender. Add chicken broth, carrots, potatoes, green beans, parsley, tarragon (if desired) and pepper. Heat to a boil; reduce heat. Simmer 20 minutes or until vegetables are tender.

 

Makes 8 servings.

Per Serving: about 160 calories, 3 grams (g) of fat, no saturated fat, and 2 g of dietary fiber.

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