Kidney Bean Chowder
Ready In: 1 hr 15 mins
Serves: 3-4
Ingredients
- 1⁄4 lb bacon, cut into 1/2-inch pieces (freeze slightly to make this easier)
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped celery (including some leaves)
- 1 tablespoon flour
- 1 (15 1/2ounce) can red kidney beans, undrained
- 1⁄2 cup thinly sliced carrot
- 2 tablespoons chopped fresh parsley
- 1 bay leaf
- 1⁄8 teaspoon dried thyme, crumbled
- 2 cups beef broth
- salt & freshly ground black pepper
Directions
- Saute bacon in 2 1/2 quart saucepan over medium-high heat until crisp; remove with slotted spoon and set aside for garnish.
- Drain all but 3 tablespoons of fat from pan.
- Add onion,green pepper and celery to pan and saute over medium heat until softened, 5 to 8 minutes.
- Remove from heat and stir in flour.
- Add beans,carrots,parsley,bay leaf.thyme and beef broth and blend well.
- Bring to a boil over medium high heat.
- Reduce heat, cover and simmer 40 minutes or until carrots are tender. ( Add pototoes with carrots if using them. Add meat here too.).
- Ladle into bowls, garnish with reserved bacon and serve.
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