Lima bean & potato chowder

4 cups water 

1 veggie bouillon cube (I used a low sodium one) 

1/2 cup frozen chopped onion 

1 cup frozen lima beans

1/2 cup frozen corn

1 carrot peeled and diced

4 medium stalks of celery chopped

1/2 cup of cilantro coarsely chopped 

1 large leftover baked potato

1/3 cup chopped green onion 

1/3 cup half and half

1 tsp garlic powder 

2 TBSP garbanzo bean flour + 2 TBSP water 

In a large sauce pan bring water and bouillon cube to a boil. Dissolve the bouillon cube completely. 

Add in the frozen veggies - onion, corn & lima beans. 

Boil for a few minutes then add in the fresh veggies - carrot, celery, cilantro, green onion, potato. 

Add in the garlic powder. 

Bring to a medium boil for about 10 minutes. 

In a separate bowl mix the garbanzo bean flour and water until it all dissolves. 

Add in the half & half. (Sub with non dairy creamer to make this a vegan recipe)

Stir well. 

Add in the garbanzo bean flour and water mixture. 

Stir for about 2 minutes slowly while on a medium boil. 

Simmer for another few minutes until the chowder begins to thicken.