Potato-Bean Soup


  • 1/2 cup sliced celery
  • 2 medium carrots, sliced
  • 1 garlic clove, minced
  • 2 teaspoons margarine, melted
  • 4 cups chicken broth
  • 3 cups peeled, diced potatoes
  • 2 teaspoons dried dill weed
  • 1 (15 1/2 ounce) can Great Northern or cannelli beans, drained
  • 1/2 cup reduced-fat sour creamor plain nonfat yogurt
  • 1 tablespoon all purpose flour
  • 1/8 teaspoon black pepper
  • Dash of salt (optional)
  1. In a medium pot, cook celery, carrots and garlic inmargarine over medium heat 4 minutes or until tender.
  2. Carefully stir inbroth, potatoes and dill. Bring to boil; reduce heat. Simmer, covered,20 to 25 minutes or until potatoes are tender.
  3. Using a slotted spoon, transfer half of the potatoes to a dish. Mashwith the back of a spoon, and return to pot. This makesthe broth creamier. Add beans to potato mixture, mashing about half ofthe beans as you mix them in.
  4. In a small bowl, stir together sour cream, flour, pepperand salt. Stir into thesoup.
  5. Cook stirring, until thick and bubbly.


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