Hearty Bean Chowder

SUBMITTED BY: Adam Pack PHOTO BY: Joy

"A meal in itself. This recipe could easily be made meatless. I sometimes serve it over rice for a whole meal, or by itself as a hearty soup."

PREP TIME	30 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

6 slices bacon
1/8 cup all-purpose flour
2 onions, chopped
2 stalks celery, chopped
1/2 tablespoon sesame oil
2 carrots, chopped
5 cloves garlic, minced
2 cups water
3 (15 ounce) cans white beans, drained
1 (15 ounce) can black beans, undrained
1/4 teaspoon ground cayenne pepper
1 pinch ground black pepper
salt to taste

READ REVIEWS (17)

DIRECTIONS

In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 21, 2003 by PSYCHDOC

This soup was delicious and very, very easy. I made it with turkey bacon to be more health conscious, and it tasted great. I sauteed the veggies in a little oil (as the turkey bacon yields no fat), added the flour after the water, and left the meat in the soup while it simmered. It tastes excellent with cooked rice - either over it, or added to it.

8 users found this review helpful

Reviewed on Nov. 11, 2003 by MELANIEC7

Great recipe! I didn't thicken with flour, I added the beans without draining them, and gave it a quick whiz with a hand blender. Not too much just enough to break up a few of the beans to thicken the soup. I also added 2 handfuls of small shell pasta. I used chicken broth as well. My kids loved it! Will definately become a regular at our table!

7 users found this review helpful