Kidney Bean Chowder

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 3
• 1/4 lb bacon, cut into 1/2-inch pieces (freeze slightly to make this easier)
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery (including some leaves)
• 1 tablespoon flour
• 1 (15 1/2 ounce) can red kidney beans, undrained
• 1/2 cup thinly sliced carrot
• 2 tablespoons chopped fresh parsley
• 1 bay leaf
• 1/8 teaspoon dried thyme, crumbled
• 2 cups beef broth
• salt & freshly ground black pepper

Recipe

• 1 saute bacon in 2 1/2 quart saucepan over medium-high heat until crisp; remove with slotted spoon and set aside for garnish.
• 2 drain all but 3 tablespoons of fat from pan.
• 3 add onion,green pepper and celery to pan and saute over medium heat until softened, 5 to 8 minutes.
• 4 remove from heat and stir in flour.
• 5 add beans,carrots,parsley,bay leaf.thyme and beef broth and blend well.
• 6 bring to a boil over medium high heat.
• 7 reduce heat, cover and simmer 40 minutes or until carrots are tender. ( add pototoes with carrots if using them. add meat here too.).
• 8 ladle into bowls, garnish with reserved bacon and serve.