THE RECIPE JOURNAL · Main Course
Vegan Black and White Bean Chowder
This hearty and comforting chowder is packed with protein-rich black and white beans, making it a perfect plant-based meal. It’s easy to make and full of flavor, ideal for warming up on a chilly day.
FROM THE KITCHEN • Vegan Black and White Bean Chowder
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Noodle Salad with Chicken and Vegetables
Something delicious to watch next.
01
Step 1
Start by heating the oil in a large pot over medium heat. Once it's warm, add the onion, celery, garlic, and thyme. Cook everything together, stirring occasionally, until the celery softens—this usually takes about 7 to 10 minutes. Next, toss in the black beans, 4 cups of vegetable broth, and the cumin, giving it all a good stir to combine. Then, add the white beans, the rest of the vegetable broth, and the sage. Bring the mixture up to a gentle boil, then lower the heat and let it simmer for about 30 minutes so all the flavors can come together.
Why you’ll love it
This chowder is creamy and comforting without any dairy. It combines hearty black and white beans for a protein boost. The blend of spices and vegetables makes every spoonful flavorful and satisfying.
How to serve
Serve warm with crusty bread or a fresh green salad. A sprinkle of fresh herbs like cilantro or parsley adds brightness. It also pairs well with a side of avocado slices for extra creaminess.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water or plant-based milk to keep it creamy. This chowder also freezes well for up to 3 months.
