Potato, Bean, and Yogurt Soup |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I got this recipe from Southern Living. This healthy soup can be eaten hot or cold and also freezes well. Ingredients:
6 cups red potatoes, diced |
1 cup celery, shopped |
1 cup carrot, chopped |
2 tablespoons olive oil |
1 (16 ounce) can navy beans, rinsed and drained |
1 1/2 teaspoons salt |
1 teaspoon dried dill |
1 teaspoon garlic powder |
6 cups low sodium chicken broth or 6 cups vegetable broth |
1/2 cup plain fat-free yogurt |
black pepper |
Directions:
1. Saute first 3 ingredients in oil over mediium heat for 5 minutes.
2. Add navy beans and next 3 ingredients.
3. Cook, stirring often, 2-3 minutes.
4. Add broth, and bring to a boil.
5. Reduce heat to low, and simmer, stirring occasionally, 20-30 minutes.
6. Remove from heat, let stand 10 minutes.
7. Transfer potato mixture (draining out broth with a slotted spoon) into a blender and blend until smooth.
8. Return pureed mixture to broth, stirring until blended.
9. Stir in yogurt and add pepper to taste.
10. Enjoy!
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