Tomato bean corn chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Garlic; minced |
| ½ | White onion; peeled and cut into 1/4-inch dice | |
| 1 | Celery stalk; trimmed and cut into 1/4-inch dice | |
| 3 | tablespoons | Vegetable stock |
| 4 | cups | Vegetable stock |
| 3 | larges | Ripe tomatoes; cut into 1/2- inch cubes |
| 1 | large | Potato; peeled and cut into 1/4-inch dice |
| 1 | cup | White beans; cooked |
| 1 | cup | Corn, Orange and Tomato relish (see recipe) |
| 3 | dashes | Tabasco sauce |
| pinch | Black pepper | |
| Salt (optional) | ||
Directions
Saute the garlic, onion and celery in 3 tbs vegetable stock for 3 mintues over mediumheat. Add the tomatoes and 4 cups of vegetable stock. Continue to cook for 10 minutes.
Ad the remaining ingredients and cook for 10 more minutes, until the potato is soft. Adjust seasoning and serve.
Serving size: 1 cup 188 cal; 1⅗ g fat; 0 mg chol; 104⅖ mg sod w/o added salt
Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE