Vegetable Chowder

You’ll Need

1 tablespoon olive oil

1 medium onion, minced

3-4 cups chopped veggies (tomatoes, beans, carrots, potatoes, celery, zucchini, or whatever else is in refrigerator)

5 cups chicken broth

Dash of ground black pepper

Salt to taste

1 cup milk

Directions

1 Sauté onion in olive oil in a large soup pot until tender.

2 Add chopped vegetables and cover with chicken broth. Season with salt and pepper and simmer until vegetables are tender, about 30 to 40 minutes.

3 With an adult’s help, pour soup into a blender. Mix on low. (Be careful — hot mixture will expand! If necessary, blend soup in two batches.)

4 Pour blended soup back into pot. Stir in 1 cup milk; then ladle into individual bowls to serve.