Potato-bean soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sliced celery |
| 2 | mediums | Carrots; shredded |
| 1 | Clove garlic; minced | |
| 2 | teaspoons | Margarine; melted |
| 4 | cups | Chicken broth; OR water |
| 3 | mediums | Potatoes, peeled and cup up; about 3 cups |
| 2 | tablespoons | Snipped fresh dill; OR 2tsp dired |
| 1 | 15-oz can cannellini or great northern beans; drained | |
| ⅓ | cup | Low-cal sour cream; OR lowfat yogurt |
| 1 | tablespoon | All-purpose flour |
| ⅛ | teaspoon | Pepper |
Directions
In a large saucepan, cook and stir celery, carrots, and garlic in hot margarine over medium heat for 4 minutes or till tender. Carefully stir in broth, potatoes, and dill. Heat to boiling; reduce heat. Simmer, covered, for 20-25 minutes or till potatoes are tender. With the back of a spoon, lightly mash about half of the poatoes in the broth. Add the drained beans to the potato mixture.
In a small bowl, stir together sour cream or yogurt, flour, pepper, and salt, if desired; stir into potatoe mixture. Cook and stir till thickeneed and bubbly. Cook and stir 1 minute more.
Makes 4-6 main-dish servings.
Recipe By : BH&G
Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 09:02:16 +0100 From: Kaye Sykes <Sykes.Kaye@...> NOTES : Yummy