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
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
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1In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomato; simmer for 5 minutes. Add broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil.
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2Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.
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