Bean Chowder

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Bean Chowder

Number of servings: 4
Estimated Prep Time: 25 minutes
Estimated Cooking Time: 2 hours

You can add a teaspoon or two of any dried herbs you have on hand, such as thyme or savoury.

Use a 28 oz (800ml) tin of tomatoes.

Ingredients

1 1/3 cup Split Green Peas

1 cup Navy Beans

2 Bouillon Cubes

7 cups Water

4 stalks Celery (chopped)

3 Carrots (chopped)

2 Onions (chopped)

1/2 Cabbage (small, chopped)

3 tablespoons Oil

1 teaspoon Salt

1 can Tomatoes (chopped)

1/4 teaspoon Ground Pepper

2 cloves Garlic

Directions

Cook the beans and the lentils in the water in a large pot for about 1 1/2 hours. Towards the end, add the bouillon cubes.

Sauté all the vegetables in the oil for a few minutes, then chopped tomatoes along with the juice and simmer for 20 minutes.

When the beans are very tender, add the vegetables, simmer for a bit, adjust taste with salt and pepper.

See Also
Chowder