White Bean and Corn Chowder

White Bean and Corn ChowderThis is the soup I usually make when we have company because it is popular with both kids and adults.

1/2 onion, minced

2 teaspoons olive oil

1 clove garlic, minced

2 carrots, diced

2 medium red or white new potatoes, diced

4 cups water

1 bay leaf

3 3/4 cup cooked white beans (see note below)

1 cup corn kernels (fresh or frozen)

1 teaspoon sea salt

Black pepper to taste

1/4 cup minced fresh parsley

1 tablespoon nutritional yeast flakes

1 tablespoon miso

In large soup pot, sauté onions in oil until soft. Stir in garlic, carrots, and potatoes. Sauté 5 minutes. Add water and bay leaf. Cover and bring to boil. Reduce heat to low and simmer 20 minutes, or until vegetables are tender but not mushy. Add beans with liquid, corn, salt, and black pepper. Simmer 5 minutes, or until all ingredients are heated through. Remove from heat. Remove and discard bay leaf. Stir in parsley, nutritional yeast flakes, and miso.

Yield: 6 to 8 servings

Note: Use 2 (15-ounce) cans white beans, or cook your own as follows.

Cooking White Beans

Soak 1 1/2 cup dried white beans in 4 cups water for 6 hours or overnight. Drain. Put beans into heavy pot with 4 1/2 cups water and 1 strip kombu (optional). Cover and bring to a boil. Reduce heat and simmer one hour, or until beans are tender.

Yield: About 3 3/4 cups