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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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Reviews

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Average Rating:
  • pols005
    Dec 31, 2020

    This was really tasty. Easy, fam liked it, I'll make again.

  • resalee
    Oct 23, 2020

    Maybe just me, but this didn't turn out well. Like previously stated, all the broth was soaked up. Lots of other fantastic ToH recipes so this one is a no for me.

  • DELLQ
    May 23, 2020

    Love this chowder it is one of my go to recipes!

  • Kelly
    Mar 16, 2020

    This soup went together fast and the flavor was delish … sometimes I feel I have to slow cook my soups and stews for several hours to develop the flavor … not with this soup. I will be making again … and again.

  • BellaTerra66
    Feb 26, 2020

    I love this recipe. I've been making it for years. I also love the tweeks that some posters made to the recipe, and I use them, and I use my own. (I can't believe the first review is 10 years old!)

  • Karen
    Feb 26, 2020

    Since everyone seems to be having trouble with the macaroni soaking up the broth, I thought I'd join up and offer this advice. If you put the macaroni in NOT BOILING, it will not only not overcook it, it won't soak up so much of the broth. just add it at a fast simmer...you know what I mean? and do NOT return to a boil....the canned or jarred beans will cook just fine as well. :)

  • curlylis85
    Apr 15, 2019

    Very easy and quick dinner! Like another reviewer posted, the macaroni did soak up all of the liquid when we refrigerated the leftovers, so definitely make sure you have some extra broth if you're planning on leftovers.

  • Tomcatlover
    Apr 15, 2019

    Very tasty. I only added 2 cans beans instead of 3; only used 1 oz. pasta instead of whole cup (to save calories)

  • justmbeth
    Mar 31, 2019

    I loved the ease and quickness of this recipe. I had to add more broth for the leftovers since the macaroni absorbed quite a bit.

  • tomo805
    Mar 6, 2019

    I made this and loved it. I used a can of diced tomatoes instead of a fresh one. I also added a very generous amount of chopped Kale to this and it turned out wonderful. This will stay on our menu.