1 tsp garlic, minced
1/2 white onion, peeled and cut into 1/4-i
1 celery stalk, trimmed and cut into 1/4-
3 tbsp vegetable stock
4 cup vegetable stock
3 large ripe tomatoes, cut into 1/2- inch cubes
1 large potato, peeled and cut into 1/4-i
1 cup white beans, cooked
1 cup corn, orange and tomato relish (see, recipe)
3 dash tabasco sauce
1 pinch black pepper
1 salt (optional)
A Recipe for
Tomato Bean Corn Chowder
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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The belly rules the mind. |
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This Recipe for Tomato Bean Corn Chowder is one of thousands in the Recipes-to-go Bean Cookbook.
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| John Gunther |
This is a recipe for Tomato Bean Corn Chowder from the recipe cookbook of Recipes-to-go (Bean)
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Food Tip |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
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Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
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
Serves: 6
Tomato Bean Corn Chowder Recipe brought to you by Recipes To-Go