Bean Chowder - Subscriber Sunday Soup Series #4 - A tasty cross between chili and soup beans!

canned beans

🥗Healthier: dried beans

💰Cheaper: canned lentils

Dried beans are more economical and can be cooked to preference.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth is fresher and allows for control of sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for sautéing.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and has a longer shelf life.

Rinse the beans and look for any bad ones or debris, removing them as necessary.

Put the rinsed beans in a colander or sieve to drain.

Soak the beans in a large bowl or kettle of water overnight.

The next morning, check the beans for any floating pieces and remove them.

Drain the soaked beans and set them aside.

In a large pot, add 12 cups of water and bring it to a soft boil.

Add the drained beans to the pot and cook on high heat until boiling, then reduce to a simmer.

Cook the beans for about 1 to 2 hours, checking for doneness by squeezing a bean between fingers.

In a skillet, brown 1 lb of ground beef with half a medium chopped onion (or a whole small onion) and 1 teaspoon minced garlic.

Drain off the grease from the beef mixture.

Stir in 2 and 1/2 cups of tomato sauce, 1 tablespoon of chili powder, and 1 tablespoon of salt to the beef mixture.

Add 3 tablespoons of all-purpose flour and 1 cup of water to the beef mixture to thicken it.

Once the beans are cooked, combine the beef mixture with the beans in the soup pot and heat together.

Cooking Techniques

Equipment Needed

Spice Level: