Counter Chowder is the kind of soup you can imagine being slid across the diner’s counter straight to your waiting spoon, hence the name. This hearty soup, which can be made entirely vegetarian or infused with chicken flavor, is loaded up with creamy, tender beans to energize you for whatever comes next. There’s also bouncy elbow macaroni, bright tomatoes, and plenty of fragrant herbs just to sweeten the pot (or more accurately to savory the pot). Counter Chowder brings the diner experience home to you, and that seems like a great way to spend the night in!
Ingredients
- 1 tablespoon canola oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 2 (14.5-ounce) cans vegetable, may substitute with chicken broth
- 1 3/4 cups water
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried celery flakes
- 1/4 teaspoon pepper
- 3 (15.5-ounce) cans great northern beans, rinsed and drained
- 1 cup elbow macaroni
- 1 tablespoon parsley, minced
Directions
Step 1 –In a large saucepan, heat the oil over medium heat.
Step 2 –Add the onion and sauté until tender, about 5 minutes.
Step 3 –Add the garlic and cook until fragrant, about 1 minute.
Step 4 –Add the tomato and simmer until heated through, about 5 minutes.
Step 5 –Add the broth, the water, the basil, the oregano, the celery flakes, and the pepper to the onion mixture and bring to a boil.
Step 6 –Boil for 5 minutes.
Step 7 –Add the beans and the macaroni to the soup mixture and return to a boil.
Step 8 –Reduce the heat to low and simmer, uncovered, until the macaroni is tender, about 15 minutes.
Step 9 –Sprinkle with the parsley and serve.