So the morning started out at 35 degrees. The afternoon is supposed to be in the upper 60’s. Morning weather demanded a soup. So I was watching a video from Vermont and reminiscing about skiing at Stowe while in college. Thought about chowders but wanted something different. Did a search and found a bean chowder recipe on the Randall beans website. So I totally stole the basic recipe and made it my own. Here’s the link to the original recipe if you would like to see what I changed. https://randallbeans.com/2015/12/17/new-england-bean-chowder/ After you open the cans of beans, just drain the liquid and set aside to use later. I did not rinse the beans. In an emergency situation, why would you drain and rinse? Nutrients are lost down the drain. I hope you like this recipe.

• 3 Tbsp Butter or Olive Oil
• 1 Onion, small dice
• 2 ribs Celery, small dice
• 3 medium Carrots, shredded
• 5 cups Bean Liquid and Water
• 2 medium potato, washed with skins on, cut in 1/2 inch cubes
• 1 cup Tomatoes (I had an 8oz can of sauce)
• 1 4 oz can Green Chilies
• 1 1/2 Tsp Salt
• ½ Tsp Pepper
• 1/4 tsp Cayenne Pepper
• 2 Tbsp Liquid Smoke (I used Apple)
• 2 15oz cans White Beans (I like to use White Kidney Beans/Cannellini Beans)
• 1 1/2 cups Milk
• 1 Tbsp Nutritional Yeast, optional

In a heavy bottom soup pot or Dutch Oven heat oil or butter over medium heat. Sauté onion, celery and carrots until tender. Add bean liquid/water mix, potatoes, tomatoes, green chilies, salt, pepper, cayenne and liquid smoke. Bring to a boil and reduce to a low simmer. Cook for 20 minutes.

Remove 1 cup soup, add one can of white beans and purée. Stir the milk and optional yeast gradually into the purée, then slowly stir this back into the soup pot. Add second can of white beans to soup pot.

Cook over low heat uncovered, stirring until soup thickens slightly and is heated through.

Season to taste. So good served with homemade bread.