Bean and Vegetable Chowder

Course : Chowders
Serves: 8
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1 pound Great northern beans, dry
1 piece Ham bone, or 1 1/2 cups ham, chopped
1 cup Onion, chopped
1 cup Carrot, chopped
1/2 cup Green pepper, chopped
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Cayenne pepper
1/8 teaspoon Mace
28 ounces Tomatoes, diced, undrained

Preparation / Directions:

Soak beans overnight in water to cover. Pour water off beans and enough fresh water to cover by 1-2 inches. Add ham bone or chopped ham to beans. Bring to a boil, reduce heat and simmer 2 hours. If using ham bone, remove at this time, cool, and remove and chop ham remaining on bone. Add the chopped ham back to the beans. Add all other ingredients and cook until vegetables are tender. Adjust water level as needed. Cool slightly. Pour into rigid plastic container, label and freeze. Thaw and heat in microwave safe container or partially thaw in freezer container and then tranfer to a saucepan to finish heating. Note: When making this to freeze, slightly undercook the beans or they will become mushy in the freezer.


Nutritional Information:

2 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 133mg Sodium

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