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White Bean Chowder
Vegetable and White Bean Chowder - all the flavors you love of a traditional clam chowder but made vegetarian friendly!!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings
- 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.
Calories: 162kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 1328mg | Potassium: 183mg | Fiber: 1g | Sugar: 4g | Vitamin A: 83.8% | Vitamin C: 33.5% | Calcium: 5.3% | Iron: 4.9%