Red Potato & White Bean Chowder
Credit:
by Chef Babette
Ingredients
- 8 cups dried navy beans
- 24 cups water
- 6 red potatoes (4 peeled)
- 2 cups chopped celery
- 2 cups diced tomatoes
- 1/2 cup chopped parsley
- 2 6 oz packages toasted seaweed
- 1 1/2 cups non-dairy milk
- 2 tbsp no salt seasoning (Kirkland)
- 3/4 cup organic unbleached white flour
- 1 cup Braggs liquid aminos or salt to taste
Directions
Procedure:
Cook beans until tender add celery, tomatoes, parsley, 1/2 cup Braggs, and no salt seasoning. Allow to continue cooking. Peel and cube 4 red potatoes and boil until soft pour off water and place in food processor equipped with the “S” blade add milk and flour process until well blended. Add to the beans along with both packs of the toasted seaweed breaking it up into small pieces! Cook last two unpeeled diced potatoes and add to soup. Add the remainder of Braggs. Let soup continue to simmer for 15 minuets remove from heat. ENJOY!
