Potato-vegetable Chowder

Ingredients

1,200 ml vegetable broth
250 gr tomato
160 gr tomatoes
130 gr carrots
260 gr green beans
120 gr onions
130 gr zucchini
90 gr leek
300 gr potatoes
1 cheesecloth bag of
6 gr salt

Instructions

Bring liquid to boil in a deep soup kettle. Add all vegetables and seasonings. Turn down heat to simmer and partially cover the pot. Simmer until vegetables are tender. Serve hot with crusty whole wheat bread and a light fruit dessert. Variation: Almost any vegetable but onions, tomatoes, and the potatoes can be substituted for another vegetable. Don't use the cabbage family because the flavor is too radically changed. Green peas and baby lima beans are a great addition, as are corn kernels (about half cup). Calories per serving: 105. Fat: 1 gram