Potato And Bean Chowder

• Cooking spray
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1 garlic clove, minced
• 2 1/4 cups water
• 2 cups (1/2-inch) cubed peeled baking potato
• 2 cups canned diced tomatoes and green chiles, undrained
• 1 cup canned chickpeas (garbanzo beans), rinsed and drained
• 1 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 2 (10 1/2-ounce) cans beef consomme
• 1 (16-ounce) can kidney beans, rinsed and drained
• 1 (16-ounce) can navy beans, rinsed and drained
• 2 1/2 tablespoons grated fresh Parmesan cheese

1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add the onion and next 4 ingredients (onion through garlic); saute 5 minutes or until crisp-tender.
2. Add water and next 8 ingredients (water through navy beans), and bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Sprinkle with Parmesan cheese

cooking spray, onion, celery, green bell pepper, red bell pepper, garlic, water, tomatoes, chickpeas, ground cumin, black pepper, beef consommue, kidney beans, navy beans, parmesan cheese

Taken from www.myrecipes.com/recipe/potato-bean-chowder (may not work)