Vegetable Chowder - cooking recipe

Ingredients

1/2 c. chopped onion
2 tsp. margarine
4 c. low sodium chicken broth
2 medium carrots, peeled, sliced and halved (1 c.)
2 medium potatoes, peeled, sliced and halved (2 c.)
1 c. cut green beans
1 Tbsp. chopped fresh parsley
1 tsp. dried tarragon leaves
1/4 tsp. ground black pepper

Preparation

In large saucepan, over medium-high heat, cook onion in margarine until tender.
Add chicken broth, carrots, potatoes, green beans, parsley, tarragon and pepper.
Heat to a boil; reduce heat.
Simmer 20 minutes or until vegetables are tender.
Serve hot with saltine crackers.