Aunty Ann'S Vegetable Chowder
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A home-kitchen version of aunty ann's vegetable chowder, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 c. sliced onion
- 1 c. sliced celery
- 1 clove minced garlic
- 1 c. tomatoes, chopped
- 1/2 lb. carrots, sliced
- 6 c. Knorr vegetable broth
- 16 oz. can whole tomatoes, chopped
- 4 c. shredded cabbage
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 lb. zucchini, sliced
- 20 oz. can light kidney beans
- 17 oz. can whole kernel corn
Method
In a five-quart Dutch oven, heat 3 tablespoons of corn oil. Add onion, celery and garlic and saute for five minutes.
Add 1 cup chopped tomatoes and the carrots and cook for five minutes.
Add vegetable broth, can of whole tomatoes (chopped), cabbage, salt and pepper and simmer for 1 hour or until vegetables are tender.
Add zucchini and cook 10 minutes.
Add kidney beans and corn and heat.
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