Vegetable and White Bean Chowder – all the flavors you love of a traditional clam chowder but made vegetarian friendly!!
This Vegetable and White Bean Chowder is healthy, nourishing and is just the thing for a chilly evening.
With the approaching holidays, nutritious, easy to make soups are a wonderful way to manage the onslaught of delicious and rich treats.
Easy to make with infinite varieties, it is a terrific way to get more vegetables in your diet – or in my case legumes – beans to be specific. I’ve always been a black bean fan, but cannelli beans? Eh…. not my favorites. So, I decided to challenge myself to develop a soup using white beans that I would not only eat but enjoy. This Vegetable and White Bean Chowder is a riff on clam chowder – I amped up the vegetables and replaced most of the milk with stock. The result? A soup that still has a rich, satisfying flavor with more vegetables and fiber!
Interested in more vegetarian soup options? You might like this 30 minute Indian Spiced Red Lentil Soup
or perhaps this smoky lentil tomato soup!
Vegetable and White Bean Chowder - all the flavors you love of a traditional clam chowder but made vegetarian friendly!!
- White Bean Chowder
- Serves 4
- 4 slices vegetarian bacon cut into 1/2 inch pieces
- 1 Tablespoon unsalted butter
- 1 cup finely diced red onion
- 1/2 cup finely diced celery
- 1/2 cup finely diced carrot
- 1/2 cup finely diced red bell pepper
- 1/2 cup dry sherry
- 1 Tbsp. flour
- 1 tsp. minced fresh thyme or 1/2 tsp. dried
- 5 cups vegetable stock
- 2 – 15 oz. cans white cannelli beans rinsed and drained
- 1/2 cup milk or half and half
- salt and white pepper to taste
In a dutch oven or large soup pot cook the bacon over medium high heat until browned and crisp.
Remove from the pot and set aside.
Add 1 Tablespoon butter to the pot.
Return pot to medium high heat and add the onions, celery, carrots, and red bell pepper.
Saute until vegetables are softened – about 3 minutes.
Increase heat to high and add the sherry – scraping up any browned bits on the bottom of the pan.
Cook until almost all the sherry has evaporated – about 4 minutes.
Reduce the heat to medium and sprinkle flour and thyme over the vegetables.
Stir and cook for 1 – 2 minutes.
Add the vegetable stock, stirring and scraping the bottom of the pan. Increase heat to high and bring soup to a boil.
Reduce heat to medium and simmer the soup for about 4 minutes. Add the beans, bacon and the milk or half and half.
Taste and adjust seasonings.
Garnish with additional minced vegetables or fresh thyme if desired.