Manhattan Vegetable Chowder
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 teaspoon Olive oil, cold pressed
1 lrg Onion, chopped
2 Carrots, diced
1 Celery stalk, sliced
10 Parsley sprigs, chopped
28 ounces Tomatoes, canned, crushed
5 cups water
1 teaspoon Salt
1/4 teaspoon Pepper, black
1/8 teaspoon Pepper, white
1 Bay leaf
1 teaspoon Thyme
3 mediums Potatoes, diced
2 tablespoons Nutritional yeast
2 tablespoons Wakami sea vegetable, dry, crumbled (optional)
Soup crackers, for servi

Preparation

1 Heat the oil in a large saucepan. Add the onion, carrots and celery and cook until the onion is transparent, about 7 minutes. Add the parsley, tomatoes, water, salt, pepper, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer for 40 minutes. 2 Add the potatoes, nutritional yeast and wakami and cook for 20 minutes more or until the potatoes are tender but not mushy. Remove bay leaf before serving. Crumble the soup crackers into the chowder and serve hot.

About


Wakami adds a seafood flavor to this vegan soup.