Vegetable Chowder

Vegetable Chowder is a power packed soup that has a lot of great ingredients, including fresh Fennel. this ingredient is full of vitamins and minerals that our bodies need daily.

An important compound called Anethole is found inside Fennel. Research studies have found that Anethole can actually help prevent cancer. What a great benefit! This soup would be a great way to add Fennel into your diet as well as receiving the nutritious benefits from all the other ingredients in the soup.The vegetable chowder also has a healthy amount of white beans to add flavor and a punch of protein.

You can turn this soup into a well-balanced meal by topping it off with Parmesan and adding a chewy bit of garlic whole wheat bread. The vegetable chowder soup has a healthy amount of white beans to add flavor and a punch of protein. For a sweet tooth fanatic, offer your favorite fresh fruit to satisfy their taste buds for dessert. This can complete the meal and help you get your 5 fruits per day.

It's time to dish up a bowl of our uniquely-great Vegetable Chowder!

Vegetable chowder

Ingredients:

2 (15 oz.) cans great northern beans (rinsed and drained or 2.5 cups cooked)

10 cloves garlic, peeled, thinly sliced

1 Tbsp. dried sage

2 tsp. salt

4 Tbsp. Olive oil

1 large yellow onion, chopped

3 medium stalks celery, thinly sliced

1 medium bulb fennel, trimmed, ½ in. dice

1 cup frozen spinach, thawed & chopped

2 lbs. red tomatoes

2 cups 1-inch diced sweet potatoes

2 medium zucchini, 1-inch dice (3/4 lb. frozen)

½ cup fresh parsley

3-4 Tbsp. frozen basil

oregano to taste

3-4 cups vegetable broth

Salt and black pepper to taste

Directions: 

1.  In a large stock pot, heat olive oil.  Add onion and cloves of garlic.  Stir occasionally over medium heat for about 10 minutes.  Add fennel and celery.  Cook another 15 minutes, stirring occasionally.  
2.  Peel the tomatoes and cut them into chunks, keeping all the juice.  It should be about 3 cups.
3.  Add tomatoes, sweet potatoes, and zucchini to the stock pot, along with 5 cups water, parsley, sage, basil, and oregano.  Bring water to a boil; reduce heat to a simmer for 20 minutes, covered.
4.  Add the cannellini beans and fresh black pepper. 
5.  Add as much of the vegetable broth to give the soup a consistency you like. 
6.  Simmer 10 minutes longer.  Salt and pepper to taste.