Hearty Bean Chowder

Hearty Bean Chowder

26

"A meal in itself. This recipe could easily be made meatless. I sometimes serve it over rice for a whole meal, or by itself as a hearty soup."

Ingredients

2 h 30 m {{adjustedServings}} servings 314 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
  2. Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
  3. Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.
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Reviews

26
  1. 32 Ratings

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Great recipe! I didn't thicken with flour, I added the beans without draining them, and gave it a quick whiz with a hand blender. Not too much just enough to break up a few of the beans to thick...

Excellent! A meal in itself! During the last 15 minutes of cooking, I added a cup of water-

This soup was delicious and very, very easy. I made it with turkey bacon to be more health conscious, and it tasted great. I sauteed the veggies in a little oil (as the turkey bacon yields no fa...