Bean Counter Chowder Recipe

Bean Counter Chowder is a hearty and flavorful soup made with a variety of beans, vegetables, and spices. This vegetarian dish is packed with protein and fiber, making it a nutritious and satisfying meal. The combination of different beans adds texture and depth to the chowder, while the vegetables provide a burst of freshness. With its rich and creamy broth, this chowder is perfect for cold winter nights or as a comforting meal any time of the year.

3.8
17 Rating -
Rate
Non Vegdiet
30minstotal
25minsCook
30m.total
25m.Cook
Bean Counter Chowder
plan
Bookmark

ingredients serve

Ingredients for Bean Counter Chowder Recipe

  • 1/4 tablespoon Olive Oil
  • 0.13 Onion, Diced
  • 1/4 Carrots, Diced
  • 1/4 Celery Stalks, Diced
  • 0.38 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Dried Thyme
  • 1/4 Bay Leaves
  • 1/2 cup Vegetable Broth
  • 0.13 can Diced Tomatoes
  • 0.13 can Kidney Beans, Drained And Rinsed
  • 0.13 can Black Beans, Drained And Rinsed
  • 0.13 can Cannellini Beans, Drained And Rinsed
  • 0.13 cup Corn Kernels
  • 1/4 cup Fresh Spinach
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
42
calories per serving
2 g Fat1 g Protein4 g Carbs1 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    1g
  • Carbs
    4g
  • Fiber
    1g

MacroNutrients

  • Carbs
    4g
  • Protein
    1g
  • Fiber
    1g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    40mg
  • Iron
    < 1mg
  • Vitamin A
    286mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    15mg
  • Manganese
    < 1mg
  • Phosphorus
    29mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp