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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable and Herb Chowder

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	156.0

Total Carbs	21.5 g

Dietary Fiber	4.5 g

Sugars	7.0 g

Total Fat	5.7 g

Saturated Fat	3.6 g

Unsaturated Fat	0.1 g

Potassium	315.9 mg

Protein	3.7 g

Sodium	269.2 mg

Dietary Exchanges 5.7 Fat, 1.7 Vegetables, 0.1 Milk, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp butter 1.0
1 each medium onions 1.0
1 each fresh leeks 1.0
1 each medium celery stalks 1.0
1 each chopped green bell peppers 2.0
2 tbsp chopped parsley 1.0
1 tbsp white all purpose flour 5.0
5 cup low sodium vegetable broth 12.0
12 oz Potatoes, skin, fresh 0.5
0 1/2 tsp ground thyme 1.0
1 each bay leaves 1.0
1 cup fresh green beans 0.5
0 1/2 cup fat free milk 1.0
1 pinch salt and pepper

Directions

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.
Add flour and stir until well blended. Slowly stir in the stock.
Bring the mixture to a boil, stirring frequently.
Add potatoes, thyme, and bay leaf.
Simmer uncovered 10 minutes.
Add beans and simmer an additional 10-15 minutes until vegetables are tender.
Stir in milk, season with salt and pepper to taste.
Heat through, remove thyme stalks and bay leaf before serving.