I decided to make a veggie version of the tilapia chowder I love so much. It's a great day for soup today.
Serve this with warm whole wheat bread.
Vegetable chowder (serves 8)
3 carrots, chopped
1 sweet potato, diced
3 medium yellow potatoes, unpeeled and diced
1 cup green beans, chopped
6 cups vegetable broth
1/2 cup chopped yellow onion
2 teaspoons olive oil
2 cups frozen corn
1 cup frozen edamame
1 cup soy milk
salt and white pepper, to taste
2 tablespoons dried tarragon
1.) Combine first 5 ingredients in a soup pot over high heat. Bring to a boil, reduce heat, and simmer about 20 minutes, partially covered.
2.) While that is simmering, heat olive oil in a small saucepan over medium heat. Add onion and saute until soft and golden brown. Add onion to the soup pot. Season liberally with salt and pepper.
3.) Add the tarragon, corn, and edamame toward the end of the cooking time, allowing them to cook for 5-7 minutes. Turn off heat.