Vegetarian Three Bean Chowder ~ Revised Recipe

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


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