SOUTHWESTERN BEAN CHOWDER
Even though there is a bit of heat from the spices and green chiles, my young children love this soup as much as my husband does. I like using white kidney beans-they have a terrific texture. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a small bowl, mash 1 can beans with a fork; set aside., In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chiles, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.
Nutrition Facts : Calories 236 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 670mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges
KIDNEY BEAN VEGETABLE SOUP
"My family loves this vegetable soup," pens Lillian Palko from her Napa, California home. Chock-full of kidney beans, celery, spinach, carrots, zucchini and tomatoes, the comforting broth is ideal to serve on cool autumn days with a loaf of crusty bread or warm biscuits.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender. Add the tomatoes; heat through.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 939mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein.
KIDNEY BEAN CHOWDER
Another recipe from the RSVP section of a November 1981 issue of Bon Appetit. It was requested from Maxwell's Bistro in Eureka, California.This recipe goes together quickly, can be doubled or tripled easily and freezes well. Substitute vegetable broth to make this vegetarian.If you want a heartier chowder, add two peeled and diced potatoes and 1 pound of browned ground beef or browned bulk pork sausage. Serve with hot, crusty rolls and a salad.
Provided by Leslie in Texas
Categories Chowders
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Saute bacon in 2 1/2 quart saucepan over medium-high heat until crisp; remove with slotted spoon and set aside for garnish.
- Drain all but 3 tablespoons of fat from pan.
- Add onion,green pepper and celery to pan and saute over medium heat until softened, 5 to 8 minutes.
- Remove from heat and stir in flour.
- Add beans,carrots,parsley,bay leaf.thyme and beef broth and blend well.
- Bring to a boil over medium high heat.
- Reduce heat, cover and simmer 40 minutes or until carrots are tender. ( Add pototoes with carrots if using them. Add meat here too.).
- Ladle into bowls, garnish with reserved bacon and serve.
Nutrition Facts : Calories 404.9, Fat 18.5, SaturatedFat 5.8, Cholesterol 26.2, Sodium 729.2, Carbohydrate 42, Fiber 12.6, Sugar 3.4, Protein 19.5
RED KIDNEY BEAN SOUP WITH VEGETABLES
Make this easy yet wholesome vegan kidney beans soup and enjoy it for your dinner. With few ingredients, you can make this healthy soup at home, even on your busy days.
Provided by Sravanthi
Categories Soup
Number Of Ingredients 10
Steps:
- Start Instant pot in saute mode. Once it is hot enough, add oil and finely chopped onions to it. Let them fry for a couple of minutes.
- Now add veggies of your choice. I used bottle gourd (calabash), carrots, and potatoes. You can use any squash or sweet potato or pumpkin or any veggies of your choice. Mix them well.
- To these veggies mixture, add tomato puree. Chopped or pureed tomatoes will also work for this recipe.
- Give it a good stir and add spice powders and herbs - dried thyme, dried oregano, red chili powder, cumin powder, and salt.
- Add cooked kidney beans and water to this. If you are using canned beans, drain, rinse and add them.
- Mix everything well and deglaze the pan if required.
- Please switch off the saute mode and close the Instant pot with its lid. Start the Instant pot with manual or pressure cook mode and cook it for 5 minutes on high pressure.
- Once the Instant pot beeps, switch it off and wait till pressure is released naturally. Enjoy the hot vegetable soup with kidney beans and a slice of toasted bread or crackers!
- Heat a thick bottomed pan or dutch oven. Once it is hot, add oil and fry chopped onions in it.
- Add veggies of your choice once onions turn translucent. Mix it well.
- Now add tomato puree. Then add herbs and spice powders - dried thyme, dried oregano, red chili powder, cumin powder, and salt.
- Mix everything well and add cooked kidney beans and water to the pot.
- Cook this on a medium flame for about 10 minutes to 15 minutes till the veggies are cooked thoroughly. Cooking time depends on the veggies used. Stir in between to avoid sticking to the pan.
- Switch off the flame once the soup is done. And serve the veggie bean soup hot with a dash of olive oil.
Nutrition Facts : Calories 364 kcal, Carbohydrate 65 g, Protein 20 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Sodium 109 mg, Fiber 20 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
KIDNEY BEAN CURRY
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
CORN AND BEAN CHOWDER
This is a nice cold weather recipe. Originally found in the "More With Less" cookbook, I modified it a bit to make it a little healthier. You can add cooked potatoes if you would like a thicker soup, but we didn't feel it needed it. The original recipe called for fresh or frozen corn. I used frozen. I wouldn't attempt to use canned corn here, but my husband hates canned corn and won't eat anything that it is in. So take that on advisement!
Provided by ladypit
Categories Chowders
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot heat the oil.
- Saute the onions and garlic.
- Add 3 cups of corn, the stock, and the nutmeg.
- Bring it to a boil and simmer until the corn is tender.
- Meanwhile puree the additional 1 cup of corn in a blender or food processor.
- When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
- Bring it almost to a boil.
- Lower the heat and let it simmer for about 5 minutes.
Nutrition Facts : Calories 267.8, Fat 7, SaturatedFat 2.4, Cholesterol 10.3, Sodium 443.2, Carbohydrate 46.6, Fiber 6.6, Sugar 11.1, Protein 10.3
SAUSAGE BEAN CHOWDER
When the first hint of cooler weather appears at the end of the summer, my husband always asks, "Isn't it time to make some soup?" It's his subtle hint for me to make this special chowder!
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 12-14 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, brown sausage until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove bay leaf.
Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 776mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 7g protein.
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