Tomato bean corn chowder
- Main Ingredient: Cereals Corn Tomatoes
- Course: Various soups and stews
- Dietary: Various vegetarian
- Special food: Ethnic
- Yield:
Tomato bean corn chowder ingredients
- 1 t garlic, minced
- 1⁄2 White onion, peeled and cut
- -into ¼-inch dice
- 1 Celery stalk, trimmed and
- -cut into ¼-inch dice
- 3 T Vegetable stock
- 4 c Vegetable stock
- 3 large Ripe tomatoes, cut into ½-
- -inch cubes
- 1 large Potato, peeled and cut into
- -¼-inch dice
- 1 c White beans, cooked
- 1 c Corn, Orange and Tomato
- -relish (see recipe)
- 3 ds Tabasco sauce
- Pn Black pepper
- Salt (optional)
Cooking Tomato bean corn chowder
1. Sautei the garlic, onion and celery in 3 tbs vegetable stock for 3 mintues over mediumheat.
2. Add the tomatoes and 4 cups of vegetable stock.
3. Continue to cook for 10 minutes.
4. Ad the remaining ingredients and cook for 10 more minutes, until the potato is soft.
5. Adjust seasoning and serve.
6. Serving size: 1 cup 188 cal; 1. 6 g fat; 0 mg chol; 104.
7. 4 mg sod w/o added salt.
Post new comment