Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Olive oil, cold pressed
1 lg Onion; chopped
2 Carrots; diced
1 Celery stalk; sliced
10 Parsley sprigs; chopped
28 oz Tomatoes, canned; crushed
5 c ;water
1 ts Salt
1/4 ts Pepper, black
1/8 ts Pepper, white
1 Bay leaf
1 ts Thyme
3 md Potatoes; diced
2 tb Nutritional yeast
2 tb Wakami sea vegetable, dry;
-crumbled (optional)
Soup crackers

1. Heat the oil in a large saucepan. Add the onion, carrots and
celery and cook until the onion is transparent, about 7 minutes. Add
the parsley, tomatoes, water, salt, pepper, bay leaf, and thyme.
Bring to a boil, reduce heat, and simmer for 40 minutes.

2. Add the potatoes, nutritional yeast and wakami and cook for 20
minutes more or until the potatoes are tender but not mushy. Wakami
adds a seafood flavor. Crumble the soup crackers into the chowder and
serve hot.

Note. Remove the bay leaf before serving.

The High Road to Health, Lindsay Wagner and Ariane Spade MM by DEEANNE

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