Potato-Bean Soup

Name: Potato-Bean Soup
Ingredients: 1 clove garlic, minced; 2 Tbsp. margarine, melted; 4 c. chicken broth; 3 medium potatoes, peeled and cut up (about 3 c.); 2 tsp. dried dill; 1 (15 oz.) can cannellini beans or Great Northern beans, drained; 1/2 c. sour cream or low-fat yogurt; 1 tsp. flour; 1/8 tsp. pepper; 2 stalks celery, diced; 2 carrots

11 ingredients

5 steps

Ingredients

1 clove garlic, minced
2 Tbsp. margarine, melted
4 c. chicken broth
3 medium potatoes, peeled and cut up (about 3 c.)
2 tsp. dried dill
1 (15 oz.) can cannellini beans or Great Northern beans, drained
1/2 c. sour cream or low-fat yogurt
1 tsp. flour
1/8 tsp. pepper
2 stalks celery, diced
2 carrots

Directions

1

In a large saucepan, melt the margarine and cook the garlic, celery and carrots on medium heat for 4 minutes.
2

Carefully stir in broth, potatoes and dill.
3

Heat to boiling.
4

Reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are tender.
5

Mash about 1/2 of the potatoes in the broth. Add drained beans to mixture.