Harvest Bean Chowder
Cozy up with a bowl of Harvest Bean Chowder, the ultimate comfort food that's as hearty as it is healthy. This flavor-packed recipe combines tender potatoes, carrots, celery, and corn with protein-rich cannellini and kidney beans, all simmered in a savory vegetable broth infused with thyme and a touch of cream for velvety richness. The secret to its irresistible texture lies in partially pureeing the chowder, creating the perfect balance of creamy and chunky goodness. Ready in under an hour, this fall-inspired soup is ideal for weeknight dinners or meal prepping, serving up to six generous portions. Garnish with fresh parsley for a vibrant finishing touch and enjoy a warm, wholesome meal that's packed with nutrients and autumnal flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, chopped
- 2 medium carrots, diced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon fresh thyme leaves
- 1 whole bay leaf
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and garlic to the pot. Sauté for 3-4 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.
Stir in the chopped celery and diced carrots. Cook for another 5 minutes, allowing the vegetables to soften slightly.
Add the diced potatoes, vegetable broth, cannellini beans, kidney beans, frozen corn, thyme, and bay leaf to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chowder simmer for 25-30 minutes, or until the potatoes are tender.
Remove the bay leaf from the pot and discard it.
Using a ladle, transfer about 1.5 cups of the soup to a blender. Blend until smooth, then return the pureed soup back to the pot. (Alternatively, use an immersion blender to slightly blend the soup directly in the pot, leaving some chunks for texture.)
Stir in the heavy cream, salt, and black pepper. Adjust the seasoning if needed.
Allow the chowder to gently simmer for another 5 minutes to heat through.
Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5748 mg | 250% | |
| Total Carbohydrate | 359.8 g | 131% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 38.1 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 8128 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
