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

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