Potato and Bean Chowder

Potato and Bean Chowder Recipe
Photo: Karry Hosford
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.


9 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.

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