Cannellini Bean Chowder

Cannellini Bean Chowder

Delicious! This hearty nutrient-dense soup is sure to be a crowd pleaser!
Loaded with vitamins, minerals and plenty of fiber that helps to regulate blood sugar. This is a complete protein meal for vegetarians and omnivores alike!

Serves: 4-6
Prep time: 15 minutes
Cook time: 20 minutes



1 tbsp olive oil

1 cup chopped onion

2 cloves of garlic–minced

3 1/2 cups or 2 cans rinsed and drained cannellini or Great Northern beans

1 4 oz. can of green chilies, diced

1 cup chopped carrots

1/2 cup chopped celery

1 cup vegetable broth

1 tbsp. cumin

Sea salt and pepper to taste

2 cups milk (cow or soy)

1 cup shredded cheddar cheese


1 cup fresh or frozen corn kernels

1 cup diced potatoes

2 tsp. chili powder

4 tbsp. cilantro (if in season)


  1. Heat oil, garlic and onion in a large saucepan over medium heat, until onion is soft, about 5 minutes
  2. Add half the beans and mash into sautéed onion mixture
  3. Add the remainder of the beans, green chilies, corn, carrots, celery, (add corn and potato if desired) cumin, chili pepper, salt and pepper to taste
  4. Add vegetable broth and bring to a simmer
  5. Add milk, bring to a boil, stirring frequently
  6. Reduce heat and simmer 5 minutes or until veggies are tender and mixture thickens
  7. Stir in cheese and allow to melt in, stir
  8. Top with cilantro, if desired