Creamy vegetable chowder

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Plus
1 teaspoon Vegetable oil
¼ cup Chopped onion
¼ cup Chopped green pepper
¼ cup Chopped celery
¼ cup Chopped carrots
1 clove Garlic, minced
⅔ cup Lowfat cottage cheese
1 each 10 oz can tomatoes
½ cup Water
⅛ teaspoon Dried thyme
½ teaspoon Dried oregano
¼ teaspoon Dried basil
Salt and pepper to taste
1 cup Cooked brown rice

Directions

Heat oil in saucepan. Cook onion, pepper, celery, carrots, and garlic and cook until lightly browned, adding water if necessary to prevent drying. In blender, combine cottage cheese, tomatoes, water and spices. Blend until smooth and add to vegetables. Stir in rice, cook, stirring until heated through. Do not boil Per serving: 7g protein, 6g fat, 21g carb., 348mg sodium, 2mg chol., 159 calories.

From: Carolyn Shaw Date: 09-13-94

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