Vegan Butter Bean And Vegetable Chowder Recipe

About this recipe

A hearty and comforting vegan chowder made with butter beans, fresh vegetables, and a rich tomato base. Perfect for a satisfying dinner solution.

Ingredients

• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 1 kg Akar Powder Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 kg Whole Farm Grocery Sugar (Packet)

Instructions

1. 1. Heat 2 tablespoons of vegan butter in a large heavy saucepan over medium heat.
2. 2. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened but not browned.
3. 3. Stir in 400 g of canned butter beans (including their liquid) and mix well.
4. 4. Add 1 cup of diced tomatoes, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of sugar to the pan. Stir to combine.
5. 5. Pour in 1 cup of water and bring the mixture to a boil.
6. 6. Reduce the heat to low and let the chowder simmer for 15 to 20 minutes, stirring occasionally, until the flavors meld together.
7. 7. Taste and adjust seasoning if needed. Serve hot and enjoy your vegan butter bean and vegetable chowder.