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Bean Counter Chowder

 Bean Counter Chowder
Wonderfully seasoned Bean Counter Chowder is suggested by Vivian Haen of Menomonee Falls, Wisconsin.
8 ServingsPrep/Total Time: 30 min.

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

Directions

  • In a large saucepan, saute onion in oil until tender; Add garlic;
  • cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the
  • broth, water and seasonings. Bring to a boil; cook for 5 minutes.
  • Add beans and macaroni; return to a boil.
  • Reduce heat; simmer, uncovered, for 15 minutes or until macaroni is
  • tender. Sprinkle with parsley. Yield: 8 servings (2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 105 calories, 2 g fat (trace saturated fat), 0 cholesterol, 334 mg sodium,

2 of 2

Bean Counter Chowder (continued)

Nutritional Facts: 17 g carbohydrate, 3 g fiber, 5 g protein.