ACT Nutrition Support Service » Recipes » Creamy potato and bean chowder

Creamy potato and bean chowder

ACT Nutrition Support Service » Recipes » Creamy potato and bean chowder

Creamy potato and bean chowder

Serves 4

Ingredients                                                            

1 tablespoon olive oil
1 clove garlic
1 leek
1 stalk of celery
 3 medium potatoes
500ml vegetable or chicken stock, salt reduced
1 x 430g can three bean mix
1 x 375ml can reduced fat evaporated milk

Method

  1. Crush garlic clove. Finley slice leek. Dice celery. Peel and chop potato into 1 cm cubes.
  2. Heat oil in a large saucepan and add leek and garlic. Cook until the leek has softened.
  3. Stir through the remaining vegetables and cook for a further 3 minutes.
  4. Add the stock and three bean mix. Bring to the boil and reduce heat to a simmer.
  5. Allow the soup to simmer for 10 minutes or until the vegetables have softened.
  6. Add the evaporated milk and heat through.
  7. Season with pepper.