Kidney Bean Chowder
Ingredients
- 1/4 lb bacon, cut into 1/2-inch pieces (freeze slightly to make this easier) ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped green bell pepper ⓘ
- 1/2 cup chopped celery (including some leaves) ⓘ
- 1 tablespoon flour ⓘ
- 1 (15 1/2 ounce) can red kidney beans, undrained ⓘ
- 1/2 cup thinly sliced carrot ⓘ
- 2 tablespoons chopped fresh parsley ⓘ
- 1 bay leaf ⓘ
- 1/8 teaspoon dried thyme, crumbled ⓘ
- 2 cups beef broth ⓘ
- salt & freshly ground black pepper ⓘ
Instructions
- Saute bacon in 2 1/2 quart saucepan over medium-high heat until crisp; remove with slotted spoon and set aside for garnish.
- Drain all but 3 tablespoons of fat from pan.
- Add onion,green pepper and celery to pan and saute over medium heat until softened, 5 to 8 minutes.
- Remove from heat and stir in flour.
- Add beans,carrots,parsley,bay leaf.thyme and beef broth and blend well.
- Bring to a boil over medium high heat.
- Reduce heat, cover and simmer 40 minutes or until carrots are tender. ( Add pototoes with carrots if using them. Add meat here too.).
- Ladle into bowls, garnish with reserved bacon and serve.
Nutrition & Diet Analysis (per serving)
603
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).