Summer Vegetable Chowder
Vegetarian Recipes
Vegetable packed chowder! Peppers, okra, tomatoes, corn, black beans and seasonings. Garnish with tomato wedges if desired.
Recipe Ingredients
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1/2 sweet red bell pepper strips
1 hot chile pepper, seeded and minced (or 1/2 teaspoon red pepper flakes)
6 ounces tender young okra, caps trimmed and pods sliced 1/2 inch thick
2 large tomatoes, skinned, seeded, and chopped; juice included (about 2 cups)
1 cup corn kernels, fresh or raw, (about 2 ears)
1-1/2 cups cooked black beans, drained
Other seasonings are optional
4 tablespoons chopped fresh parsley or cilantro
1-1/2 tablespoons tomato paste
Pinch saffron threads
Seasonings
1 tomato cut in wedges, for garnish
Recipe Directions
Over low flame, heat the oil in a large pot and soften the onion and garlic, stirring.
Add the peppers and cook for about 5 minute, then the okra, and continue to cook, still stirring from time to time, for 5 minutes or more.
Add the tomatoes, corn, black beans, and 1 cup water; cover and simmer for 15 minutes more.
You can serve the vegetable chowder now, simmered briefly, to enjoy it crunchy with bright fresh flavors, or simmer it longer to produce more of a stew. Thin to taste with more water.
Shortly before serving, season Summer Vegetable Chowder with your favorite herbs, stirring them slowly into the chowder.
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Vegetarian Fact:
quinoa should be well Teff can be enjoyed raw as well as cooked. Sprinkle it on salads or over cooked cereals to increase fiber and nutrition.
