Potato-Bean Soup

• 1/2 c. sliced celery
• 2 medium carrots, shredded
• 1 medium clove garlic, minced
• 2 tsp. margarine, melted
• 4 c. chicken broth
• 3 medium potatoes, peeled and cut up (at least 3 c.)
• 2 Tbsp. snipped fresh dill or 1 tsp. dried dill weed
• 1 (15 oz.) can Great Northern beans, drained
• 1/2 c. low calorie sour cream
• 1 Tbsp. all-purpose flour
• 1/8 tsp. pepper

1. In large pot, cook and stir celery, carrots and garlic in hot margarine, over medium heat, for 4 minutes, or until tender. Carefully stir in broth, potatoes and dill.
2. Heat to boiling, then reduce heat.
3. Simmer, covered, for 20 to 25 minutes, or until potatoes are tender,
4. With back of large spoon, or masher, lightly mash about 1/2 of potatoes in the broth.
5. Add drained beans to mixture.

celery, carrots, clove garlic, margarine, chicken broth, potatoes, dill, great northern beans, sour cream, flour, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023655 (may not work)