Quick Bean and Vegetable Chowder
Serves: 4
Prep Time: 5 min
Cook Time: 60 min
Ingredients
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
Directions
1
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.
2
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.
3
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)
4
Combine all ingredients in a covered jar and store in your pantry.
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