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Bean Counter Chowder

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 quarts)

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, 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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