Vegan corn chowder 3 bean soup is perfect for cold winter days. Great for lunch, not to mention a perfect companion for any meal.
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.
Add corn, parsley, and bay leaves. Reduce heat to simmer. 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 beans. (All 3 types) Stir together and simmer for 15 minutes.
Remove from heat and serve warm in bowls. Salt and pepper to taste.
Why we skipped the potatoes?
Traditionally, chowder soup includes potatoes. We used beans instead. Carb-wise, the two recipes are equal. However, the high fiber delivered by beans is a compelling nutritional reason for the switch. Besides, we like the eye appeal of beans versus potatoes.
Why we use miso?
Great soup has a healthy portion of salt. Much of the rich flavor comes from salt. Miso is an excellent source of sodium as well as lending that distinctive savory flavor miso is known for.
Vegan Corn Chowder
Vegan corn chowder 3 bean soup is perfect for cold winter days. Great for lunch, not to mention a perfect companion for any meal.
Type: soup
Cuisine: Classic
Keywords: vegan corn chowder, soup recipe, vegan recipe, 3 bean corn chowder
Recipe Yield: 6 bowls
Calories: 175 kCal
Preparation Time: 10M
Cooking Time: 50M
Total Time: 60M
Recipe 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 kernal 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 (Kate Hill)
- Salt and pepper to taste
Recipe Instructions: 1) 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. 2) Reduce heat to simmer and add corn, parsley, and bay leaves. Cover and simmer for 45 minutes. 3) Remove from heat. Remove the bay leaves and transfer corn mixture to a blender. Add cream cheese and blend until smooth. 4) Return the blended mixture to the stock pot. Add all the beans. Stir together and simmer for 15 minutes. 5) Remove from heat and serve warm in bowls. Salt and pepper to taste.
5
Ingredients
Directions
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.
Add corn, parsley, and bay leaves. Reduce heat to simmer. 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 beans. (All 3 types) Stir together and simmer for 15 minutes.
Remove from heat and serve warm in bowls. Salt and pepper to taste.
Why we skipped the potatoes?
Traditionally, chowder soup includes potatoes. We used beans instead. Carb-wise, the two recipes are equal. However, the high fiber delivered by beans is a compelling nutritional reason for the switch. Besides, we like the eye appeal of beans versus potatoes.
Why we use miso?
Great soup has a healthy portion of salt. Much of the rich flavor comes from salt. Miso is an excellent source of sodium as well as lending that distinctive savory flavor miso is known for.