Potato, Bean, and Yogurt Soup |
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Prep Time: 20 Minutes Cook Time: 38 Minutes |
Ready In: 58 Minutes Servings: 1 |
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Try packing this soup warm or cold in an insulated container. The soup will retain its temperature (up to 4 hours hot; 6 hours cold), making it easy to store at your desk. The container's lid can double as a serving dish. Ingredients:
6 cups diced red potatoes (about 4 medium potatoes) |
1 cup chopped celery |
1 cup grated carrot |
2 tablespoons extra virgin olive oil |
1 (16-oz.) can navy beans, rinsed and drained |
1 1/2 teaspoons salt |
1 teaspoon dried dill weed |
1 teaspoon garlic powder |
6 cups low-sodium chicken or vegetable broth |
1/2 cup fat-free plain yogurt |
freshly ground pepper to taste |
Directions:
1. Sauté first 3 ingredients in hot oil in a Dutch oven over medium heat 5 minutes. Add navy beans and next 3 ingredients, and cook, stirring often, 2 to 3 minutes. Add broth, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 20 to 30 minutes. Remove from heat; let stand 10 minutes.
2. Transfer about 4 cups potato mixture to a food processor or blender using a slotted spoon. Process 30 seconds or until smooth, stopping to scrape down sides. Return pureed mixture to Dutch oven, stirring until blended. Stir in yogurt; season with pepper to taste. Serve warm or cold. Store in refrigerator up to 1 week.
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