One-Pot Vegetable Chowder

5 from 5 votes

This hearty vegetable chowder is a creamy, comforting dish packed with a variety of fresh veggies and rich flavors. It's the perfect plant-based meal that's both satisfying and easy to make, ideal for chilly days or a wholesome weeknight dinner.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Soup Recipes

Cuisine: American

Diet: Low Fat, Vegan, Vegetarian

Servings: servings

Calories: 133kcal

Author: Terri Edwards

Ingredients

8 cups vegetable stock
1 cup lima beans frozen, fresh, dry
1 cup corn frozen or fresh
1 cup onions chopped
1 cup carrots diced
1 stalk celery diced
1/2 cup dry pearl barley
1 tablespoon crushed garlic
1 teaspoon thyme
1 teaspoon soy sauce or Bragg's liquid aminos
1/2 teaspoon salt an peper to taste
1/2 cup whole wheat or rice pasta

US Customary - Metric

Instructions

Dice the veggies--onion, celery, carrots, garlic.
Place all ingredients EXCEPT PASTA in a large soup pot and bring to a boil. Reduce heat to medium, cover, and simmer until barley is tender and the broth is creamy about 1-1/4 hours.
To make this in a crockpot, simply add all ingredients except pasta to a large cooker and allow to cook on low for 4-5 hours. Then, follow the last 3 steps of the recipe.
Add the whole grain pasta of your choice and allow to cook an additional 15 minutes.
The longer you cook this thick and hearty soup, the creamier and richer tasting it becomes.
Serve hot. We like ours with cornbread.

Video

Notes

Tips & Suggestions:

I have included step-by-step photos and directions above to ensure your first attempt will be successful.

Vegetables- For a flavorful vegetable chowder, use a mix of hearty vegetables like potatoes, carrots, celery, onions, and corn. You can also add seasonal veggies like bell peppers, green beans, or peas for extra variety.

Thickening- To thicken vegetable chowder, you can use a few methods: blend a portion of the soup, add a slurry of cornstarch or flour mixed with water, or stir in a few tablespoons of instant potato flakes for a quick and easy thickening option.

Make ahead- can be made ahead of time and stored in the refrigerator for up to 4 days. It often tastes even better the next day as the flavors continue to meld. You can also freeze it for up to 3 months; just be sure to let it cool completely before freezing.

Nutrition