Dinner ready in 20 minutes! Enjoy this creamy veggies and beans chowder served in bread bowls – a delightful meal!
Vegetable Chowder in Bread Bowls
- Prep Time 8 min
- Total 20 min
- Servings 4
- Ingredients 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
Instructions
-
Step1Cut 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.)
-
Step2Heat 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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Step3Fill 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
515
Calories
18g
Total Fat
21g
Protein
78g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 515
- Calories from Fat
- 160
- Total Fat
- 18g
- Saturated Fat
- 5g
- Cholesterol
- 25mg
- Sodium
- 1560mg
- Total Carbohydrate
- 78g
- Dietary Fiber
- 11g
- Protein
- 21g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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