Spice up your bean soup with this recipe for Bean Counter Chowder.

Bean Counter Chowder

Preparation and cooking time: 30 minutes

1/2 cup chopped onion

2 garlic cloves, minced

1 tablespoon vegetable oil

1 medium tomato, chopped

(2) 14.5-ounce cans chicken or vegetable broth

1 3/4 cups water

1/2 teaspoon each dried basil, oregano and celery flakes

1/4 teaspoon pepper

(3) 15.5-ounce cans great northern beans, rinsed and drained

1 cup uncooked elbow macaroni

1 tablespoon minced parsley

In a large saucepan, saute onion and garlic in oil until tender. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes.

Add beans and macaroni; return to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until macaroni is tender. Sprinkle with parsley.

Makes 8 servings (2 quarts).

Nutrition information per serving (1 cup): 105 calories; 2 g fat (0 g saturated); 0 mg cholesterol; 335 mg sodium; 17 g carbohydrate; 3 g fiber; 3 g protein

Recipe from: Taste of Home