Navy Bean and Bacon Chowder
Source of Recipe
Miami Herald Jan 24, 2002 Source: adapted from 1,001 Low-Fat Soups and Stews,
List of Ingredients
4 cups chicken broth
2 medium carrots, diced
1 cup frozen seasoning blend (onion, celery and bell peppers)
2 large cloves garlic, minced
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
Salt and pepper, to taste
3 (15 1/2-ounce) cans navy beans
1 cup fat-free half-and-half
6 tablespoons cooked, crumbled bacon
Recipe
Bring broth to a boil. Add carrots, seasoning blend, garlic, oregano, basil and salt and pepper. Reduce heat to low and simmer 20 minutes.
Meanwhile, drain and rinse 1 can navy beans. Puree 1 can (with liquid) in food processor or blender.
Add pureed navy beans, 1 can navy beans with liquid and rinsed and drained navy beans to broth mixture. Increase heat to medium and heat through. Stir in half-and-half; heat through.
Ladle into bowls and sprinkle each serving with 1 tablespoon crumbled bacon. Makes 6 servings.
Per serving: 330.8 calories (10 percent from fat), 3.7 g fat (0.8 g saturated), 0.7 mg cholesterol, 23.8 g protein, 52.7 g carbohydrates, 12.6 g fiber, 1,863 mg sodium.
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