Vegetable Chowder - cooking recipe

Ingredients

1 (15.8 oz.) can crowder peas
2 Tbsp. salad oil
1 clove garlic, minced
2 carrots, chopped
3 pieces celery, chopped
1 large onion, chopped
2 c. chicken or beef broth
2 c. juice from canned or cooked vegetables or water
1 large can crushed tomatoes with juice
1/4 tsp. basil
1/4 tsp. thyme or oregano
1 c. elbow macaroni
salt and pepper to taste
Parmesan cheese (optional)

Preparation

Heat salad oil in Dutch oven or heavy saucepan.
Add garlic, carrots, celery and onion.
Saute 5 minutes.
Add broth, vegetable juice, tomatoes, basil, thyme or oregano, salt, pepper and crowder peas.
Bring to a boil and allow mixture to simmer for at least 10 minutes.
Add macaroni and cook an additional 10 to 15 minutes, stirring occasionally, until macaroni is tender.
Serve in soup bowls.
Sprinkle Parmesan cheese on top of chowder in soup bowl, if desired.
Makes approximately 6 servings.