Hearty Bean Chowder

This Hearty Bean Chowder is a delicious and satisfying soup that is perfect for cold winter days. Packed with a variety of beans, vegetables, and flavorful spices, it is a nutritious and filling meal. The creamy texture of the chowder is achieved by blending a portion of the soup and then adding it back to the pot. Serve it with crusty bread for a complete and comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 can kidney beans, drained and rinsed
• 1 can white beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1/2 cup heavy cream
• Fresh cilantro, for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, diced celery, and diced bell pepper. Cook until the vegetables are tender, about 5 minutes.
2. Add the can of diced tomatoes, vegetable broth, kidney beans, white beans, black beans, frozen corn kernels, paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.
3. Bring the chowder to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to blend together.
4. Carefully transfer about 2 cups of the chowder to a blender and blend until smooth. Add the blended mixture back to the pot and stir to combine.
5. Pour in the heavy cream and simmer for an additional 5 minutes, stirring occasionally.
6. Serve the hearty bean chowder hot, garnished with fresh cilantro. Enjoy with crusty bread for a complete meal.

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