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Rocky Mountain Bean Chowder
Soup, Stew & Chowder Recipes from AlansKitchen.comMakes 8 Servings

Ingredients
  • 1 - cup navy beans, soaked overnight in cold water and drained

  • 1-1/2 - quarts water

  • 1 - cup carrots, diced

  • 1 - cup tomatoes, chopped

  • 1 - cup green peppers, chopped

  • 1 - cup onions, chopped

  • 2 - teaspoons salt

  • 1 - teaspoon pepper

  • 2 - tablespoon raw cracked wheat

  • 2-1/2 - cups milk

Directions
  1. In a large stockpot, add beans and water.  Bring to a boil and cook 20 minutes.
  2. Add carrots, tomatoes, green pepper, onion and continue cooking for 20 minutes.  
  3. You want the beans and vegetables soft.
  4. Use a portable blender and blend the vegetables until smooth.  
  5. Add the salt, pepper and cracked wheat.  
  6. Bring to a boil and cook 10 minutes.
  7. Add milk, heat and then serve.

Picnicking & Tailgating

Heat (on stove or in microwave) and pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.


 
 

 

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