Vegetarian Three Bean Chowder ~ Revised Recipe

star rating icon star rating icon star rating icon star rating icon star rating icon
Average Rating: 4 | Rated By: 1 users

Beans are high in fiber, carbs, potassium, protein, antioxidants and important nutrients. Since dry beans are fairly inexpensive I would consider this chowder also budget friendly and because beans are high in fiber and protein I would include them in my diet friendly recipes. When using dry beans I recommend that you soak them overnight before cooking, this will make the beans cook faster, and don’t forget beans double in size once they are soaked for 24 hours.

I love this chowder, it is delicious and the flavour intensifies with each day, it will keep in the fridge up to 4 days, hope you enjoy this hearty healthy chowder.

Serves 6 large bowls

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 1 organic medium size sweet onion, chopped
  • 2 garlic cloves, chopped • 2 tbsp. freshly minced ginger • 2 tbsp. organic GF curry powder
  • 1 tbsp. GF organic sweet chili powder • 1 tbsp. GF organic cumin • 2 GF organic dried bay leaves
  • 2 organic carrots cut to small bite size
  • 2 organic celery stalks, cut to small bite size
  • 1 red pepper, cut to small bite size
  • 1 cup of dried navy, soaked overnight • 1 cup dried kidney beans, soaked overnight • 1 cup dried black beans, soaked overnight or you can use 6 cups of canned beans, drain and rinse well
  • 5 cups of water
  • Sea salt to taste
  • 1 tbsp. fresh lime juice
  • Pinch of GF cayenne pepper (optional)
  • Instructions

  • In a large pot add olive oil and onions and sauté for 5 minutes, then add garlic, chili powder, cumin and bay leaves and cook another minute on low heat
  • Add beans and water, simmer for 2 hours or until beans are soft (if using canned beans cook only 30 minutes)
  • Add celery, carrots, red pepper, salt and lime juice and cook for 10 more minutes.
  • Remove 2 cups of soup and put in a blender, blend until smooth, then add back to the soup
  • Garnish with cheese and cilantro, I do not add salt until the last 10 minutes, otherwise the beans will absorb the salt and you will still need to add more salt to taste


  • Leave a Comment

    No comments yet.

    Add a Rating