Rocky Mountain Bean Chowder

Makes 8 Servings

Ingredients:

• 1 - cup navy beans, soaked overnight in cold water and drained
• 1-1/2 - quart water
• 1 - cup carrots (diced)
• 1 - cup tomatoes (chopped)
• 1 - cup green peppers (chopped)
• 1 - cup onions (chopped)
• 2 - teaspoon salt
• 1 - teaspoon pepper
• 2 - Tablespoon raw cracked wheat
• 2-1/2 - cup milk

Directions:

1. In a large stockpot, add beans and water. Bring to a boil and cook 20 minutes.
2. Add carrots, tomatoes, green pepper, onion and continue cooking for 20 minutes.
3. You want the beans and vegetables soft.
4. Use a portable blender and blend the vegetables until smooth. Add the salt, pepper and cracked wheat.
5. Bring to a boil and cook 10 minutes. Add milk, heat and then serve.

Page 1 of 1