Tomato bean corn chowder

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Recipe by: medjane

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Garlic; minced 1 lg Potato; peeled and cut into
1/2 White onion; peeled and cut -1/4-inch dice
-into 1/4-inch dice 1 c White beans; cooked
1 Celery stalk; trimmed and 1 c Corn, Orange and Tomato
-cut into 1/4-inch dice -relish (see recipe)
3 tb Vegetable stock 3 ds Tabasco sauce
4 c Vegetable stock pn Black pepper
3 lg Ripe tomatoes; cut into 1/2- Salt (optional)
-inch cubes

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; 1.6 g fat; 0 mg chol; 104.4 mg sod w/o
added salt

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE