Soup, Stew and Chili: Warm Soup, Stew and Chili: Chunky Vegetable Chowder

Serve this soup with a crusty roll and it's a hearty meal.

Author: CalorieKing
Date: May 06, 2010

Serves: 6 person(s)
Yield: 6 x approx. 2 cups servings

Preparation Time: 20 mins
Cooking Time: 25 mins

Ingredients:

1 medium potato, cubed
2 cup cubed squash
1 vegetable stock cube
1 lb leeks, sliced
2 medium carrots, cut into 1 inch julienne strips
3 cup water
1 (15 oz) can corn kernels, drained
2 Tbsp smoke-flavored Textured Vegetable Protein (TVP), or firm tofu
1 Tbsp buttery spread
2 Tbsp flour
2 cup plain soy milk
1 dash of salt

Directions:

Place potato, squash, stock cube, leeks, carrots, and water into a large saucepan. Cover, bring mixture to a boil, then simmer for 20 minutes. Add corn and TVP. Remove from heat.

WHITE SAUCE: Melt buttery spread in a medium saucepan (or microwave on High 100% for 1 minute). Add flour, then cook or microwave for 1 minute.

Remove from heat and gradually add soy milk. Return to heat, stirring continuously until mixture thickens. Lightly season with salt.

Stir white sauce into vegetable mixture and heat through.