I have started to go through my Grandmothers recipes and look for some that I could easily transform into plant based. This filled the bill! Originally titled “Hamburger Chowder”, the recipe called for ground hamburger. And, as with almost all of my grandmothers recipes, there weren’t any measurements of the vegetables…just a list saying to “cube”! You need to have more direction than that, and so do I! Please enjoy this tomatoey, comfy, potatoey chowder/stew.
Is it a chowder because it has potatoes in it? Maybe! All I know is that it’s delicious!
Ingredients
Instructions
- Heat oil in large soup pot, over medium high heat, until it shimmers*. Add onion, mushrooms, celery and carrots. Cook until onion is translucent, about 15 minutes, stirring occasionally. Add tomato soup, soup can of water, crushed tomatoes, bay leaves, Italian herb paste (or dried Italian herbs), salt, and Worcestershire sauce. Stir, scraping up any stuck on bits from the bottom of the pot. Add in potatoes and bring to a boil. Once boiling, reduce heat to medium low, and simmer until potatoes are fork tender**. Season to taste with more salt or some pepper.
Notes
*When I say "shimmer", I mean the oil will look as if it has waves in it. You can do this, or you can drop a small piece of onion into the oil. If it sizzles, put the rest of the onion, mushrooms, celery and carrots in to the pot.
**Fork tender means that you can stick a fork into the potato and it will go through easily.