Bean Counter Chowder

Bean Counter Chowder

from tasteofhome.com
Lunch
30 min
8 servings
196 kcal / serving

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

  • ½ cupchopped onion
  • 1 tablespooncanola oil
  • 2garlic cloves, minced
  • 1 mediumtomato, chopped
  • 2 canschicken or vegetable broth
  • 1 cupswater
  • ½ teaspooneach dried basil, oregano and celery flakes
  • ¼ teaspoonpepper
  • 3 cansgreat northern beans, rinsed and drained
  • 1 cupuncooked elbow macaroni
  • 1 tablespoonminced parsley

Directions

  1. 1

    In 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.

  2. 2

    Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.