Vegetable Chowder in Bread Bowls

Enjoy this meatless chowder made with veggies and beans for dinner that’s ready in 20 minutes – serve in hard bread bowls!

  • prep time 8 min
  • total time 20 min
  • ingredients 4
  • servings 4

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
  • 1 Cut thin 2-inch-round slice from tops of rolls. Remove bread from inside of each roll, leaving 1/2-inch shell on side and bottom. (Reserve bread trimmings for another use.)
  • 2 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.
  • 3 Fill soup bowls one-third full with soup. Place rolls on top of soup. Spoon additional soup into rolls, allowing some soup to overflow into bowls.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    515
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    1560mg
    1560%;
    Total Carbohydrate
    78g
    78%
    (Dietary Fiber
    11g
    11%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Exchanges:
    *Percent Daily Values are based on a 2,000 calorie diet.
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