adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegetable Chowder in Bread Bowls
Vegetable Chowder in Bread Bowls
0 Likes
Prep Time:
8 minutes
Total Time:
20 minutes
Creamy vegetable and bean chowder in bread bowls - ready in 20 minutes for a delightful dinner!
Ingredients:
  • 4 large hard rolls (about 3 1/2 inches in diameter)
  • 2 cans (19 ounces each) ready-to-serve creamy potato soup with roasted garlic
  • 1 package (16 ounces) frozen potatoes, sweet peas and carrots
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
Instructions:
  • Slice off the top of each roll in a 2-inch round shape. Hollow out the inside of each roll, leaving a 1/2-inch thick shell on the sides and bottom. Save the bread pieces for later use.
  • In a 3-quart saucepan over medium-high heat, simmer soup, vegetables, and beans for 8 to 10 minutes, stirring occasionally, until vegetables are tender and soup is piping hot.
  • Ladle soup into bowls one-third full. Top with rolls and fill rolls with more soup, allowing it to spill into bowls.

Similar Recipes