Fast and Easy Veggie Chowder (gluten free, vegan, low sodium)

Fast and EasyVeggie Chowder 

How about a nice, rich bowl of vegetable chowder? In about an hour, you can make this soup without stocks, cans, or boullion.

Our three-year-old helped make this; I chopped and he added to the pot. As we worked, G-man sampled the raw mushrooms, carrots, and celery. He was proud of our creation and I was happy to see him and his little brother getting so many vegetables in one sitting.

1 tbsp olive oil
2 tbsp diced onions
8 oz fresh mushrooms, finely chopped
2 cups carrots (about 8 medium) thinly sliced.
3 stalks chopped celery
3 cups great northern beans, precooked. (Can be cooked and frozen ahead of time.)
1 tsp salt or lite salt
4 cups water

Sautee the onions in olive oil. Add the mushrooms and allow them to simmer while you chop the rest of the vegetables. Add the carrots, then add the celery. Simmer for another ten minutes, until the carrots  soften. When the carrots are softened, move the pan's contents to a soup pot. Pour in the water and bring the soup to a boil. Reduce the heat, and add the precooked beans. As soon as the beans disintegrate, the soup is done. Season with salt, and serve.

[The chunkier the carrots are cut, the longer it will take to cook the soup.  You can use two cans of  beans, but be aware that the sodium content of the soup will be much, much higher. When using canned, taste the soup before seasoning to see if you can get away without adding any more salt.]


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I shared this recipe with Fight Back Friday, the Living Well Blog Hop, Sunday Night Soup Night  Meatless Mondays,  Slightly Indulgent Tuesdays,  Fat Tuesday,  Gluten Free Wednesdays,  Real Food Wednesday.