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Potato and Bean Chowder

Photo: Karry Hosford
Yield 9 servings (serving size: about 1 1/4 cups)
The author and her husband enjoyed spending time together in the kitchen. He's the chopper and dicer, and they made this soup often. It's a meal with a slice of warm bread and a salad. It's quick and easy to prepare because most of the ingredients are usually on hand.

Ingredients

  • Cooking spray
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1 garlic clove, minced
  • 2 1/4 cups water
  • 2 cups (1/2-inch) cubed peeled baking potato
  • 2 cups canned diced tomatoes and green chiles, undrained
  • 1 cup canned chickpeas (garbanzo beans), rinsed and drained
  • 1 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 2 (10 1/2-ounce) cans beef consommé
  • 1 (16-ounce) can kidney beans, rinsed and drained
  • 1 (16-ounce) can navy beans, rinsed and drained
  • 2 1/2 tablespoons grated fresh Parmesan cheese

Nutrition Information

  • calories 199
  • caloriesfromfat 7 %
  • fat 1.6 g
  • satfat 0.4 g
  • monofat 0.4 g
  • polyfat 0.6 g
  • protein 12.5 g
  • carbohydrate 34.9 g
  • fiber 7.4 g
  • cholesterol 1 mg
  • iron 2.7 mg
  • sodium 905 mg
  • calcium 98 mg

How to Make It

  1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add the onion and next 4 ingredients (onion through garlic); sauté 5 minutes or until crisp-tender.

  2. Add water and next 8 ingredients (water through navy beans), and bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Sprinkle with Parmesan cheese