Potato and Bean Chowder

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.

Yield: 9 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 7%
  • Fat: 1.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 12.5g
  • Carbohydrate: 34.9g
  • Fiber: 7.4g
  • Cholesterol: 1mg
  • Iron: 2.7mg
  • Sodium: 905mg
  • Calcium: 98mg

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

Preparation

  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
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