Bean and Leek Chowder

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* Exported from MasterCook *

 

Bean and Leek Chowder

 

Recipe By :Patricia R. Gregory

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound dried navy beans

3 tablespoons butter

1 medium onion -- chopped

2 carrots -- halved lengthwise, and sliced into half discs

1 pound potatoes -- (3 medium) peeled and diced

1 pound leeks -- sliced--include the tender portion of the green

2 cups water

1 1/2 cups milk

salt

white pepper

2 tablespoons chopped fresh parsley

 

1. Cook beans according to basic directions (see pages 23-26). Reserve broth.

 

2. In a soup kettle, melt butter and saute onion and carrots until onion is

transparent. Add potatoes and leeks and saute about 5 minutes more. The

vegetables should not brown. Add the water and let simmer until vegetables are

tender.

 

3. Add beans, bean broth, milk, salt, pepper, and parsley. Bring to a boil. Turn

heat low and simmer for 5 minutes. Serves 4 to 6.

 

I serve whole wheat toast with this chowder, and I like to top off the meal with

assorted cheeses and fresh fruit.

 

 

 

Source:

" Bean Banquets From Boston to Bombay "

Copyright:

" 1994 Woodbridge Press "

 

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Per Serving (excluding unknown items): 2257 Calories; 53g Fat (20.4% calories

from fat); 104g Protein; 358g Carbohydrate; 100g Dietary Fiber; 143mg

Cholesterol; 718mg Sodium. Exchanges: 19 Grain(Starch); 5 Lean Meat; 10

Vegetable; 1 1/2 Non-Fat Milk; 9 Fat.

 

NOTES : This hearty chowder tastes especially good on a frosty evening.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0