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Hearty Bean Chowder

Hearty Bean Chowder

"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."
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2 h 30 m servings 314 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.
  3. 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.

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Read all reviews 26
  1. 32 Ratings

Most helpful positive review

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 thick...

Most helpful critical review

This was not an enjoyable meal at all. It didn't look appetizing and the entire chowder had an off taste to it. I can't put my finger on what the odd flavor was but it wasn't good. I won't be ma...

Most helpful
Most positive
Least positive

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 thick...

Excellent! A meal in itself! During the last 15 minutes of cooking, I added a cup of water-

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 fa...

This is an outstanding chowder. I used Chicken Broth in place of the water but doubt it made much of a difference. I made it for a church soup dinner and of the 4 soups there it was the first on...

Love beans, but could not get past the bacon roux.

This recipe was great, also very easy. I used a little more flour than requested because I decided to leave all the bacon grease in because that is the best part. I also added two chopped jalep...

This is such a good chowder. My family just raved over it. I served it with cornbread. What a great comfort food. I too substituted chicken broth for the water. WOW!! Soooo delicious.

I think I might have burnt my roux a little because the whole soup tasted kind of funky, not horrible, just a I don't think that's the recipe's fault, it's mine. Other than that ...

I served this as one of 3 soups at a Lenten dinner at Church and it was the first gone. I did use chicken broth in place of the water but am sure it would be fine with the water too.

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