Potato-Vegetable Chowder

• 5 cups vegetable stock
• 1 cup tomato juice
• 1 cup tomatoes peeled, cut in small pieces
• 1 cup carrots chopped
• 1 cup green beans
• 1 cup onions finely chopped
• 1 cup zucchini thinly sliced
• 1 cup leeks chopped
• 2 cups red skinned potatoes unpeeled, diced
• 1 x herbs in cheesecloth bag
• 2 teaspoons salt

1. Bring liquid to boil in a deep soup kettle.
2. Add all vegetables and seasonings.
3. Turn down heat to simmer and partially cover the pot.
4. Simmer until vegetables are tender.
5. Serve hot with crusty whole wheat bread and a light fruit dessert.
6. Variation: Almost any vegetable but onions, tomatoes, and the potatoes can be substituted for another vegetable.
7. Don't use the cabbage family because the flavor is too radically changed.
8. Green peas and baby lima beans are a great addition, as is 1/2 cup of corn kernels.

vegetable stock, tomato juice, tomatoes, carrots, green beans, onions, zucchini, leeks, red skinned potatoes, herbs, salt

Taken from recipeland.com/recipe/v/potato-vegetable-chowder-40665 (may not work)