Quick Bean and Vegetable Chowder

Prep: 5 minutes Cook: 1 hour



  • 1 cup quick bean mix
  • 4 cups vegetable broth or water
  • 1 onion, chopped
  • 1 cup frozen diced hash brown potatoes
  • 1/2 cup celery, diced
  • 1/2 cup frozen corn kernels
  • 1 tbsp soy sauce (optional)
  • 1 bay leaf
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • freshly ground pepper to taste


Combine all ingredients in a large soup pot. Mix well, cover, bring to a boil, reduce heat and simmer for 1 hour.

Hints: To make this into a thicker, more stew-like chowder, add some fresh chunked potatoes instead of the frozen ones, and a few chopped carrots. Then just before servings, stir in some chopped kale or chard, and cook until softened.

Quick Bean Mix:
This is a mixture I usually have in my pantry, stored in a covered container, for use whenever I am in the mood for a quick, yet hearty bean soup.

1 cup split green peas
1 cup split yellow peas
1 cup brown lentils
1 cup red lentils
1 cup barley
1 cup orzo (pasta)

Combine all ingredients in a covered jar and store in your pantry.