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Recipe: Bean and Split Pea Chowder With Chicken
Similar Categories: Bean, Split, Pea, Chowder, Chicken
2 tablespoons canola oil
1 cup finely chopped onion
1 red bell pepper, seeded and diced
2 celery ribs, diced
2 tablespoons chopped flat-leaf parsley
1 teaspoon minced garlic
1 teaspoon dried cilantro leaves
1 teaspoon dried thyme
1 15.5-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup each: yellow split peas and lentils, picked over and rinsed
1/2 cup pearl barley
8 cups fat-free, reduced-sodium chicken broth, plus additional broth,
if
needed
1 large bay leaf
1 teaspoon salt, or to taste
1 teaspoon freshly ground pepper
1 cup cooked and diced skinless chicken breast
Heat a large, heavy pan or Dutch oven over high heat. Add canola oil;
reduce
heat to medium. Add onion, bell pepper, celery, parsley, garlic, cila
ntro
and thyme. Saute, stirring frequently, about 5 minutes, until onion
is
translucent and pale gold. Add beans, split peas, lentils, barley, br
oth,
bay leaf, salt and pepper. Bring to a boil over medium-high heat. Red
uce
heat to medium and simmer, stirring occasionally, about 1 hour, until
lentils, peas and barley are tender. (If mixture becomes too dry, add
more
broth or water, about 1/2 cup at a time, until chowder resembles a th
ick
soup.) Add chicken, and simmer until heated through. Check the season
ing,
and add more salt and pepper, if desired. Remove bay leaf before serv
ing.
Makes 8 servings.
1 cup finely chopped onion
1 red bell pepper, seeded and diced
2 celery ribs, diced
2 tablespoons chopped flat-leaf parsley
1 teaspoon minced garlic
1 teaspoon dried cilantro leaves
1 teaspoon dried thyme
1 15.5-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup each: yellow split peas and lentils, picked over and rinsed
1/2 cup pearl barley
8 cups fat-free, reduced-sodium chicken broth, plus additional broth,
if
needed
1 large bay leaf
1 teaspoon salt, or to taste
1 teaspoon freshly ground pepper
1 cup cooked and diced skinless chicken breast
Heat a large, heavy pan or Dutch oven over high heat. Add canola oil;
reduce
heat to medium. Add onion, bell pepper, celery, parsley, garlic, cila
ntro
and thyme. Saute, stirring frequently, about 5 minutes, until onion
is
translucent and pale gold. Add beans, split peas, lentils, barley, br
oth,
bay leaf, salt and pepper. Bring to a boil over medium-high heat. Red
uce
heat to medium and simmer, stirring occasionally, about 1 hour, until
lentils, peas and barley are tender. (If mixture becomes too dry, add
more
broth or water, about 1/2 cup at a time, until chowder resembles a th
ick
soup.) Add chicken, and simmer until heated through. Check the season
ing,
and add more salt and pepper, if desired. Remove bay leaf before serv
ing.
Makes 8 servings.
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