Free Recipe Tomato Bean Corn Chowder
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Tomato Bean Corn Chowder Recipe
1 ts Garlic; minced
1/2 White onion; peeled and cut
-into 1/4-inch dice
1 Celery stalk; trimmed and
-cut into 1/4-inch dice
3 tb Vegetable stock
4 c Vegetable stock
3 lg Ripe tomatoes; cut into 1/2-
-inch cubes
1 lg Potato; peeled and cut into
-1/4-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)
Tomato Bean Corn Chowder Preparation
Saute the garlic, onion and celery in 3 tbs vegetable stock for 3 mintues over mediumheat. Add the tomatoes and 4 cups of vegetable stock. Continue to cook for 10 minutes. Add the remaining ingredients and cook for 10 more minutes, until the potato is soft. Adjust seasoning and serve. Serving size: 1 cup 188 cal; 1.6 g fat; 0 mg chol; 104.4 mg sod w/o added salt Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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