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Bean Counter Chowder

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Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Vivian Haen, Menomonee Falls, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 03, 2023

This hearty chowder is one of our favorite vegetarian dishes. Loaded with beans, noodles and bright herbs, it's so comforting on a chilly day. —Vivian Haen, Menomonee Falls, Wisconsin

TEST KITCHEN APPROVED

Bean Counter Chowder

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Yield:8 servings (2 quarts)
Prep:5 min
Cook:25 min
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Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 medium tomato, chopped
  • 2 cans (14-1/2 ounces each) chicken or vegetable broth
  • 1-3/4 cups water
  • 1/2 teaspoon each dried basil, oregano and celery flakes
  • 1/4 teaspoon pepper
  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 cup uncooked elbow macaroni
  • 1 tablespoon minced parsley
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Directions

  1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomato; simmer for 5 minutes. Add broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil.
  2. Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.

Nutrition Facts

1 cup: 196 calories, 3g fat (0 saturated fat), 2mg cholesterol, 676mg sodium, 33g carbohydrate (2g sugars, 9g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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