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8 Recipes: Soups
Vegetable-Bean Chowder
Ingredients:
½ cup chopped onion
½ cup chopped celery
2 cups water
½ tsp salt
2 cups cubed, peeled potatoes
1 cup carrot slices
1 can (15 oz.) cream-style corn
1 can (15 oz.) cannellini beans, drained and rinsed
¼ tsp dried tarragon leaves
¼ tsp ground black pepper
2 cups Sammi's Best Soy milk (liquid)
2 tbsp cornstarch
Preparation:
Spray 4-quart Dutch oven or large saucepan with cooking spray; heat over medium heat until hot. Add onion and celery. Cook and stir 3 minutes or until crisp-tender.
Add water and salt. Bring to a boil over high heat. Add potatoes and carrot. Reduce heat to medium-low. Simmer, covered, 10 minutes or until potatoes and carrot are tender. Stir in corn, beans, tarragon and pepper. Simmer, covered, 10 minutes or until heated through.
Stir milk into cornstarch in medium bowl until smooth. Stir into vegetable mixture. Simmer, uncovered, until thickened.
Makes 5 servings
