Vegetable Chowder - cooking recipe

Ingredients

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

Preparation

In large saucepan, cook onion, chicken broth, carrots, potatoes, green beans, parsley, tarragon and pepper.
Heat to boil; reduce heat.
Simmer 20 minutes or until vegetables are tender.