Source: dLife

Creamy potato, pepper, and green bean chowder with plenty of fresh herbs.

Servings

2 tbsp butter
1 medium onions , finely chopped
1 fresh leeks , finely sliced
1 medium celery stalks , diced
1 chopped green bell peppers , seeded and diced (or yellow)
2 tbsp chopped parsley
1 tbsp white all purpose flour
5 cup low sodium vegetable broth
12 oz Potatoes, skin, fresh , diced
0.5 tsp ground thyme (or a few fresh sprigs)
1 bay leaves
1 cup fresh green beans , diagonally sliced
0.5 cup fat free milk
1 pinch salt and pepper (to taste)

1 Melt the butter in a heavy pan and add onion, leek, celery, yellow or green pepper, and parsley. Cover and cook gently over low heat until vegetables are soft.
2 Add flour and stir until well blended. Slowly stir in the stock.
3 Bring the mixture to a boil, stirring frequently.
4 Add potatoes, thyme, and bay leaf.
5 Simmer uncovered 10 minutes.
6 Add beans and simmer an additional 10-15 minutes until vegetables are tender.
7 Stir in milk, season with salt and pepper to taste.
8 Heat through, remove thyme stalks and bay leaf before serving.