TodayInTheKitchen
Blitzinator
- Joined
- 30 Jan 2019
- Local time
- 9:45 AM
- Messages
- 526
- Location
- Detroit USA
- Website
- todayinthekitchen.com
3 bean corn chowder soup is awesome on those cold winter days. Great for lunch and a perfect companion for any meal. 100% Vegan.
Ingredients
Method
Certified Delicious
Ingredients
- 1 can no-salt garbanzo beans (rinsed)
- 1 can no-salt black beans (rinsed)
- 1 can no-salt pinto beans (rinsed)
- 1 bag frozen whole kernel corn
- 1 tbsp olive oil
- 1 medium onion (minced)
- 1 tbsp miso
- 2 bay leaves
- 1/2 cup vegetable broth
- 2 cups water
- 1 tbsp parsley flakes
- 2 tbsp of Vegan cream cheese (I use Kate Hill vegan cream cheese)
- Salt and pepper to taste
Method
- In a large stock pot, heat oil. Stir in minced onions and cook for 30 seconds. Now stir in vegetable broth. Cook for 30 seconds. Add miso and cook for 30 seconds.
- Reduce heat to simmer and add corn, parsley, and bay leaves. Cover and simmer for 45 minutes.
- Remove from heat. Remove the bay leaves and transfer corn mixture to a blender. Add cream cheese and blend until smooth.
- Return the blended mixture to the stock pot. Add all the beans. Stir together and simmer for 15 minutes.
- Remove from heat and serve warm in bowls. Salt and pepper to taste.
- Vegan sour cream ( I like tofutti vegan sour cream )
- Chopped green scallions
- Crushed chili pepper flakes
Certified Delicious