Found this in cooking light mag. I added more potato to make it a little more hardy along with using broth instead of consumme (use vegetable broth for a great vegetarian dish). My husband and kids loved it. Great way to get those beans in your diet. Yumm!
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Units: US | Metric
- cooking spray
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/4 cup chopped red pepper
- 1 clove garlic (minced)
- 2 1/4 cups water
- 3 cups potatoes (peeled and cubed)
- 2 (15 ounce) cans diced tomatoes with mild green chilies
- 1 (16 ounce) can garbanzo beans (drain and rinse)
- 1 (16 ounce) can kidney beans (drain and rinse)
- 1 (16 ounce) can small white beans (drain and rinse)
- 2 (15 ounce) cans beef broth
- 1/4 teaspoon black pepper
- 3 tablespoons parmesan cheese
- 1Spray large pot with cooking spray and heat over medium heat.
- 2Add onion, celery, green pepper, red pepper and garlic.
- 3Saute about 5 minutes, till vegetables are crisp-tender.
- 4Add water, potato, tomatoes, garbanzo, kidney, and white beans, beef broth and pepper.
- 5Bring to boil, reduce heat and simmer about 30 minutes, till potatoes are tender, stirring occasionally.
- 6Sprinkle with parmesan cheese.
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Nutritional Facts for Potato and Bean Chowder
Serving Size: 1 (438 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 280.0
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 0.5 g
- Cholesterol 2.7 mg
- Sodium 1629.9 mg
- Total Carbohydrate 50.3 g
- Dietary Fiber 9.5 g
- Sugars 2.9 g
- Protein 15.6 g