Vegetable Chowder in Bread Bowls

Name: Vegetable Chowder in Bread Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams can kidney beans, rinsed and drained; 1 kilograms cans each) ready-to-serve creamy potato soup with roasted garlic; 454 grams package frozen potatoes, sweet peas and carrots; 4 larges hard rolls (about 3 1/2 inches in diameter)

Need a dairy free main course? Vegetable Chowder in Bread Bowls could be an outstanding recipe to try. This recipe serves 4. One portion of this dish contains roughly 18g of protein, 8g of fat, and a total of 484 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up kidney beans, rolls, potatoes, and a few other things to make it today. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert.

Instructions

Cut thin 2-inch-round slice from tops of rolls.

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Roll

Remove bread from inside of each roll, leaving 1/2-inch shell on side and bottom. (Reserve bread trimmings for another use.)

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Bread

Roll

Heat soup, vegetables and beans in 3-quart saucepan over medium-high heat, stirring occasionally, 8 to 10 minutes until vegetables are tender and soup is hot.

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Vegetable