VEGETABLE CHOWDER Serve with homemade cornbread on a cold winter night!

1 (32 oz) can Tomato Juice                                 

1 Green Pepper, diced

1 (28 oz) can Crushed Tomatoes                         

1 Red Pepper, diced

2 cups Water                                                    

1 (10 oz) pkg frozen chopped Spinach, thawed and drained

2 medium Potatoes, peeled and chopped               

2 Carrots, peeled and julienned    

1 (15 oz) can Garbanzo Beans, drained                

2 T. dried Parsley

1 (15 oz) can Kidney Beans, drained                   

2 T. dried Basil

1 cup Lentils, rinsed                                          

2 cloves Garlic, crushed

1 large Onion, chopped                                      

2 T. ground Cumin


Sour Cream or Plain Yogurt


Combine all ingredients in a stock pot.  Bring to a boil.  Reduce heat and simmer, covered, for at least

30 minutes, or until lentils are tender.  Garnish each serving with sour cream or yogurt.


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