Potato and Bean Chowder (Cooking Light)

By rossboys

Ingredients

• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1 garlic clove, minced
• 2-1/4 cups water
• 2 cups (1/2") cubed peeled baking potato
• 2 cups canned diced tomatoes and green chiles, undrained
• 1 cup canned chickpeas (garbanzo beans) rinsed and drained
• 1 tsp ground cumin
• 1/8 tsp black pepper
• 2 (10-1/2oz) cans beef consomme
• 1 (16oz) can kidney beans, rinsed and drained
• 1 (16oz) can navy beans, rinsed and drained
• 2-1/2 Tbsp grated fresh Parmesan cheese

Details

Servings 9

Preparation

Step 1

Heat a Dutch oven coated with cooking spray over med-high heat. Add the onion and next 4 ingredients (onion through garlic); saute 5 min or until crisp-tender.

Add water and next 8 ingredients (water through navy beans), and bring to a boil. Reduce heat, and simmer 30 min, stirring occasionally. Sprinkle with Parmesan cheese.