Potato and Bean Chowder

>From (http://www.cookinglight.com/cooking)

The author and her husband enjoyed spending time together in the kitchen.
He's the chopper and dicer, and they made this soup often. It's a meal
with a
slice of warm bread and a salad. It's quick and easy to prepare because
most
of the ingredients are usually on hand.

Cooking spray
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-inch) cubed peeled baking potato
2 cups canned diced tomatoes and green chiles, undrained
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 teaspoon ground cumin
1/8 teaspoon black pepper
2 (10 1/2-ounce) cans beef consomme
1 (16-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can navy beans, rinsed and drained
2 1/2 tablespoons grated fresh Parmesan cheese

Heat a Dutch oven coated with cooking spray over medium-high heat. Add the
onion and next 4 ingredients (onion through garlic); saute 5 minutes or
until crisp-tender. Add water and next 8 ingredients (water through navy
beans), and bring to a boil. Reduce heat, and simmer 30 minutes, stirring
occasionally. Sprinkle with Parmesan cheese

Yield: 9 servings (serving size: about 1 1/4 cups)

Calories 199 (7% From Fat); Fat 1.6g (Sat 0.4g,Mono 0.4g,Poly 0.6g);
Protein 12.5g; Cholesterol 1mg; Calcium 98mg; Sodium 905mg; Fiber 7.4g;
Iron 2.7mg; Carbohydrate 34.9g

Cooking Light

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