Vegetable And Herb Chowder

• 2 TB butter
• 1 onion, finely chopped
• 1 leek, finely sliced
• 1 celery stalk, diced
• 1 yellow or green bell pepper, seeded and diced
• 2 TB chopped fresh parsley
• 1 TB all-purpose flour
• 5 cups vegetable stock
• 12 ounces potatoes, diced
• a few sprigs of fresh thyme or 1/2 tp dried thyme
• 1 bay leaf
• 1 cup young green beans, diagonally sliced
• 1/2 cup milk
• salt and ground black pepper

1. Melt the butter in a heavy pan and add the onion, leek, celery, bell pepper and parsley. Cover and cook gently over low heat until the vegetables are soft.
2. Add the flour and stir until well blended. Gradually stir in the stock. Bring the mixture to a boil, stirring frequently.
3. Add the potatoes, thyme and bay leaf. Simmer, uncovered, for ten minutes.
4. Add the beans and simmer for a further 10-15 minutes until all the vegetables are tender.
5. Stir in the milk. Season with salt and pepper. Heat through. Before serving, discard the thyme stalks and bay leaf.

tb butter, onion, celery stalk, green bell pepper, tb, tb, vegetable stock, potatoes, thyme, bay leaf, young green beans, milk, salt

Taken from www.epicurious.com/recipes/member/views/vegetable-and-herb-chowder-1266400 (may not work)