Manhattan Chowder
1 t Olive oil, cold pressed 1 lg Onion -- chopped 2 Carrots -- diced 1 Celery stalk -- sliced 10 Parsley sprigs -- chopped 28 oz Tomatoes, canned -- crushed 5 c -- water 1 t Salt
Ingredients
- 1tsp olive oil, cold pressed
- 1large onion -- chopped
- 2carrots -- diced
- 1celery stalk -- sliced
- 10parsley sprigs -- chopped
- 28oztomatoes, canned -- crushed
- 5cup -- water
- 1tsp salt
Directions
- 1
1 t Olive oil, cold pressed 1 lg Onion -- chopped 2 Carrots -- diced 1 Celery stalk -- sliced 10 Parsley sprigs -- chopped 28 oz Tomatoes, c
- 2
Heat the oil in a large saucepan
- 3
Add the onion, carrots and celery and cook until the onion is transparent, about 7 minutes
- 4
Add the parsley, tomatoes, water, salt, pepper, bay leaf, and thyme
- 5
Bring to a boil, reduce heat, and simmer for 40 minutes
- 6
Add the potatoes, nutritional yeast and wakami and cook for 20 minutes more or until the potatoes are tender but not mushy
- 7
Wakami adds a seafood flavor
- 8
Crumble the soup crackers into the chowder and serve hot