Manhattan Chowder

• 1 teaspoon olive oil cold pressed
• 1 large onions chopped
• 2 each carrots diced
• 1 each celery stalks sliced
• 10 each parsley sprigs chopped
• 28 ounces tomatoes, canned, crushed
• 5 cups water
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 18 teaspoon white pepper white
• 1 each bay leaves
• 1 teaspoon thyme
• 3 medium potatoes diced
• 2 tablespoons nutritional yeast flakes
• 2 tablespoons wakami sea vegetable dry, crumbled
• 1 x soda crackers

1. Heat the oil in a large saucepan.
2. Add the onion, carrots and celery and cook until the onion is transparent, about 7 minutes.
3. Add the parsley, tomatoes, water, salt, pepper, bay leaf, and thyme.
4. Bring to a boil, reduce heat, and simmer for 40 minutes.
5. Add the potatoes, nutritional yeast and wakami and cook for 20 minutes more or until the potatoes are tender but not mushy.
6. Wakami adds a seafood flavor.
7. Crumble the soup crackers into the chowder and serve hot.
8. Remove the bay leaf before serving.

olive oil cold pressed, onions, carrots, celery, parsley, tomatoes, water, salt, black pepper, white pepper, bay leaves, thyme, potatoes, nutritional yeast, wakami sea vegetable, soda crackers

Taken from recipeland.com/recipe/v/manhattan-chowder-34807 (may not work)