A Cozy Vegetable & Herb Chowder You’ll Want All Winter 🥣

Ingredients

• 2 Tbsp Unsalted Butter (for sautéing and finishing)
• 2 Tbsp Olive Oil (extra virgin preferred)
• 1 medium Onion (diced)
• 2 Celery Stalks (diced)
• 1 Green Bell Pepper (diced)
• 1 Leek (rinsed well and thinly sliced)
• 2 Tbsp All-Purpose Flour (for thickening)
• 4 cups Vegetable Stock (low‑sodium preferred)
• 2 sprigs Fresh Thyme
• 2 Bay Leaves
• 2 medium Yukon Gold Potatoes (peeled and diced ½‑inch cubes)
• 1 cup Green Beans (trimmed and cut into 1‑inch pieces)
• ¼ cup Fresh Parsley (chopped)
• 1 tsp Granulated Garlic
• to taste Sea Salt
• to taste Ground Black Pepper
• ½ Baguette (cut into ½‑inch slices for croutons)

Instructions

1. Prep the vegetables

   Wash, peel, and dice the onion, celery, green bell pepper, and potatoes. Rinse the leek thoroughly and slice thinly. Trim and cut green beans into 1‑inch pieces. Rough‑chop the parsley.

   Time: PT10M

2. Sauté onions

   Heat 2 Tbsp butter and 2 Tbsp olive oil in the cast‑iron skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent.

   Time: PT3M

   Temperature: medium heat

3. Add remaining vegetables

   Stir in the celery, green bell pepper, and sliced leek. Add a splash more olive oil if needed, lower the heat slightly, cover, and cook until the vegetables are softened.

   Time: PT5M

   Temperature: medium heat

4. Incorporate flour

   Sprinkle 2 Tbsp all‑purpose flour over the vegetables and stir well to coat. Cook for about 2 minutes to eliminate the raw flour taste.

   Time: PT2M

   Temperature: medium heat

5. Add stock and herbs

   Pour in 4 cups vegetable stock, add the thyme sprigs and bay leaves. Increase the heat just enough to bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: medium‑high heat

6. Cook potatoes

   Add the diced Yukon Gold potatoes. Bring the soup back to a boil, then reduce to a simmer and cook for 10 minutes, or until the potatoes are fork‑tender.

   Time: PT10M

   Temperature: simmer

7. Add green beans and season

   Stir in the green beans, chopped parsley, granulated garlic, salt, and black pepper. Cook for another 5 minutes until the beans are bright and tender.

   Time: PT5M

   Temperature: medium heat

8. Finish the soup

   Remove the bay leaves and thyme stems. Stir in 2 Tbsp butter for added creaminess. Let the butter melt fully.

   Time: PT3M

   Temperature: low heat

9. Toast baguette croutons

   Pre‑heat the oven to 350°F. Arrange baguette slices on a baking sheet, drizzle lightly with olive oil, and bake for 10 minutes until golden and crisp.

   Time: PT10M

   Temperature: 350°F

10. Serve

    Ladle the hot chowder into bowls, top with toasted baguette croutons, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g