Black Bean Vegetable Chowder Recipes

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VEGETABLE CHOWDER



Vegetable Chowder image

Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.

Provided by TALL MOM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 7

Number Of Ingredients 15

½ cup chopped red bell pepper
½ cup chopped onion
¼ cup margarine
1 cup chopped celery
1 cup cauliflower, chopped
1 cup diced carrots
1 cup fresh chopped broccoli
3 cups water
3 cubes chicken bouillon
½ cup all-purpose flour
1 tablespoon chopped fresh parsley
3 cups shredded Cheddar cheese
salt to taste
ground black pepper to taste
1 ½ cups milk

Steps:

  • In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
  • Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  • Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 16 g, Cholesterol 55.3 mg, Fat 23.9 g, Fiber 2.1 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 927.1 mg, Sugar 5.4 g

BEAN COUNTER CHOWDER



Bean Counter Chowder image

This hearty chowder is one of our favorite vegetarian dishes. Loaded with beans, noodles and bright herbs, it's so comforting on a chilly day. -Vivian Haen, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1/2 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
1 medium tomato, chopped
2 cans (14-1/2 ounces each) chicken or vegetable broth
1-3/4 cups water
1/2 teaspoon each dried basil, oregano and celery flakes
1/4 teaspoon pepper
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 cup uncooked elbow macaroni
1 tablespoon minced parsley

Steps:

  • In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil. , Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 196 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 676mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges

HEARTY BEAN CHOWDER



Hearty Bean Chowder image

A meal in itself. This recipe could easily be made meatless. I sometimes serve it over rice for a whole meal, or by itself as a hearty soup.

Provided by Adam Pack

Categories     Soups, Stews and Chili Recipes     Chowders

Time 2h30m

Yield 8

Number Of Ingredients 13

6 slices bacon
⅛ cup all-purpose flour
2 onions, chopped
2 stalks celery, chopped
½ tablespoon sesame oil
2 carrots, chopped
5 cloves garlic, minced
2 cups water
3 (15 ounce) cans white beans, drained
1 (15 ounce) can black beans, undrained
¼ teaspoon ground cayenne pepper
1 pinch ground black pepper
salt to taste

Steps:

  • In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
  • Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
  • Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.

Nutrition Facts : Calories 313.6 calories, Carbohydrate 40.3 g, Cholesterol 14.3 mg, Fat 10.9 g, Fiber 8.8 g, Protein 14.8 g, SaturatedFat 3.4 g, Sodium 204.8 mg, Sugar 2.7 g

BLACK BEAN CORN CHOWDER



Black Bean Corn Chowder image

Shelly Platten of Amherst, Wisconsin shares this thick Southwestern-style chowder that's seasoned with salsa, lime juice and cumin. "I first made this for a special lunch with my daughter," Shelly writes. "We like it with gourmet-style tortilla chips."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup half-and-half cream
1 can (15 ounces) black beans, rinsed and drained, divided
1/2 cup chopped onion
1 teaspoon olive oil
2 garlic cloves, minced
1/2 cup salsa
1/3 cup fresh or frozen corn
1 tablespoon lime juice
3/4 teaspoon ground cumin
1/2 medium ripe avocado, peeled and chopped
Sour cream and shredded cheddar cheese, optional

Steps:

  • In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside. , In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and remaining beans. , Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired.

Nutrition Facts : Calories 371 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 741mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 12g fiber), Protein 15g protein.

BLACK BEAN CHOWDER



Black Bean Chowder image

Make and share this Black Bean Chowder recipe from Food.com.

Provided by QTE1959

Categories     Chowders

Time P2DT1h

Yield 5 cups, 4 serving(s)

Number Of Ingredients 16

1 cup black beans, dried
1 tablespoon olive oil
1 cup red onion, diced
1 1/2 tablespoons garlic, minced
1 cup celery, diced
1 cup red pepper, diced
1 (6 ounce) ham steaks, trimmed and diced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon thyme
1/2 teaspoon oregano
4 cups water
3 envelopes oxo low-sodium instant chicken bouillon granules (makes 2.25 c bouillon)
1 cup old el peso chunky salsa
1 ounce cheddar cheese, shredded
1/2 cup low-fat sour cream

Steps:

  • Soak the black beans for several hours or overnight.
  • Saute red onion, garlic, celery, and red pepper in olive oil until tender.
  • Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.
  • Add drained black beans, chicken bouillon powder, water, and salsa and simmer until beans are tender.
  • Add more water if necessary.
  • Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.
  • Makes 4 servings of 1-1/4 cups.
  • Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.

HEARTY BLACK BEAN CHOWDER - CROCK POT



Hearty Black Bean Chowder - Crock Pot image

I'm not really sure what makes a chowder a chowder, but this is thicker than soup and not as thick as stew.... so I'm calling it a chowder. Throw it all together and 8 hours later, it's done!

Provided by Brooke the Cook in

Categories     Chowders

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 medium onion, diced
1 (15 ounce) can black beans, do not rinse, drain
1 (15 ounce) can diced tomatoes
1 cup frozen corn
1 (14 ounce) can fat-free refried beans (the hot ones if you like spicy)
1 cup fat free chicken broth (or vegetable broth for vegetarian's)
3 tablespoons taco seasoning
1/2-1 teaspoon cayenne pepper
1/4 cup fresh cilantro, chopped (optional)
6 tablespoons nonfat sour cream (optional)

Steps:

  • Combine everything EXCEPT cilantro and sour cream in crock-pot.
  • Cook on low for 8-9 hours. I like to turn crock-pot to high the last 20-30 minutes to allow soup to thicken.
  • If using, top with 1 tablespoon of sour cream and sprinkle with cilantro.

Nutrition Facts : Calories 140.5, Fat 0.9, SaturatedFat 0.2, Sodium 268.1, Carbohydrate 28.9, Fiber 7.2, Sugar 3, Protein 7.2

BLACK BEAN VEGETABLE CHOWDER



Black Bean Vegetable Chowder image

Enjoy this meatless chowder made with veggies and beans - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 5

Number Of Ingredients 10

2 tablespoons margarine or butter
1 large onion, chopped (1 cup)
3 tablespoons all-purpose flour
3/4 teaspoon ground cumin
1/2 teaspoon garlic salt
4 cups skim milk
1 package (16 ounces) frozen corn, broccoli and sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups shredded sharp Cheddar or Monterey Jack cheese (6 ounces)
2 tablespoons chopped fresh cilantro or parsley

Steps:

  • Melt margarine in 4-quart Dutch oven over medium heat. Cook onion in margarine, stirring occasionally, until crisp-tender.
  • Mix flour, cumin and garlic salt in medium bowl; gradually stir in milk with a wire whisk. Stir milk mixture into onion. Stir in vegetables and beans. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
  • Stir in 1 cup of the cheese until melted. Sprinkle each serving with remaining cheese and the cilantro.

Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 40 mg, Fiber 8 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 850 mg

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