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

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