Bean Counter Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté until vegetables are tender.
• STEP 2.Add garlic, thyme, and bay leaves, and cook for another minute until fragrant.
• STEP 3.Add vegetable broth, diced tomatoes, and a variety of beans (such as kidney beans, black beans, and cannellini beans). Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Using a potato masher or immersion blender, partially mash the beans to thicken the chowder. This step is optional, depending on your desired consistency.
• STEP 5.Stir in corn, spinach, and season with salt and pepper. Cook for an additional 5 minutes until the corn is tender and the spinach is wilted.
• STEP 6.Remove bay leaves and serve the Bean Counter Chowder hot. Garnish with fresh herbs, such as parsley or cilantro, if desired.

Cooking Tips

• For a creamier chowder, you can add a splash of heavy cream or coconut milk at the end.
• Feel free to customize the vegetables and beans based on your preference. You can add bell peppers, zucchini, or even chickpeas.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Storage and Serving

• Serve the Bean Counter Chowder as a main dish with crusty bread or a side salad.
• You can also top it with shredded cheese, sour cream, or chopped green onions for added flavor.
• This chowder is freezer-friendly. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.