Vegetable Chowder

• 1 (15.8 oz.) can crowder peas
• 2 Tbsp. salad oil
• 1 clove garlic, minced
• 2 carrots, chopped
• 3 pieces celery, chopped
• 1 large onion, chopped
• 2 c. chicken or beef broth
• 2 c. juice from canned or cooked vegetables or water
• 1 large can crushed tomatoes with juice
• 1/4 tsp. basil
• 1/4 tsp. thyme or oregano
• 1 c. elbow macaroni
• salt and pepper to taste
• Parmesan cheese (optional)

1. Heat salad oil in Dutch oven or heavy saucepan.
2. Add garlic, carrots, celery and onion.
3. Saute 5 minutes.
4. Add broth, vegetable juice, tomatoes, basil, thyme or oregano, salt, pepper and crowder peas.
5. Bring to a boil and allow mixture to simmer for at least 10 minutes.
6. Add macaroni and cook an additional 10 to 15 minutes, stirring occasionally, until macaroni is tender.
7. Serve in soup bowls.
8. Sprinkle Parmesan cheese on top of chowder in soup bowl, if desired.
9. Makes approximately 6 servings.

crowder peas, salad oil, clove garlic, carrots, celery, onion, chicken, vegetables, tomatoes, basil, thyme, elbow macaroni, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1085266 (may not work)