BSA Troop 31
St. George’s Episcopal Church
4715 Harding Road, Nashville, Tennessee 37205

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Four Bean Chowder

(Serves 12-15)

Ingredients:

1 pound Lean Ground Beef
1 large Onion, Chopped
1 cup Celery with Leaves, Chopped
1/2 Green Pepper, Chopped
1 28-oz. can Whole Tomatoes
1 8-oz. can Tomato Sauce
2 cups Water
1 Bay Leaves
1 teaspoon Salt
1/2 teaspoon Chili Powder
1/2 teaspoon Thyme
1/4 teaspoon Pepper
Tabasco to Taste
1 cup Raw Potatoes, Diced
1 1/2 cups Frozen Green Beans
1 can Kidney Beans, Drained
1 can Pinto Beans, Drained
1 can Garbanzo Beans, Drained
1 11-oz. can Corn
1 small Zucchini Squash, Cubed
Parmesan Cheese

Directions:

1. Preheat dutch oven with 15 briquettes bottom heat only.
2. Brown ground beef.
3. Add and cook onion, celery and green pepper.
4. Add and bring to a boil the following: whole tomatoes, tomato sauce, water, bay leaves, salt, chili powder, thyme, pepper, and Tabasco.
5. Stir in the following: raw potatoes, frozen green beans, kidney beans, pinto beans, garbanzo beans, corn, and zucchini squash.
6. Simmer until potatoes are tender (45 to 60 minutes).
7. Serve sprinkled with Parmesan cheese.

Last Modified: January 09, 2011
Copyright © 2000-2008, BSA Troop 31
Nashville, Tennessee