Potato-Bean Soup(Low-Fat Soup - Heart Healthy)

• 1/2 c. sliced celery
• 2 medium carrots, shredded
• 1 clove garlic, minced
• 2 tsp. margarine, melted
• 4 c. chicken broth (low-sodium broth may be used)
• 3 medium potatoes, peeled and cut up (3 c.)
• 2 Tbsp. fresh dill weed or 2 tsp. dried dill weed
• 1 (15 oz.) can Great Northern beans, drained
• 1/2 c. low-calorie dairy sour cream or plain nonfat yogurt
• 1 Tbsp. flour

1. In large saucepan, cook and stir celery, carrots and garlic in hot margarine over medium heat for 4 minutes or until tender.
2. Stir in broth, potatoes and dill.
3. Heat to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. With the back of a spoon, lightly mash about half of the potatoes in the broth.
4. Add the drained beans.
5. In a small bowl, stir together sour cream or yogurt, flour and salt, if desired.
6. Stir this into the potato mixture.
7. Cook and stir until thickened and bubbling.
8. Yield:
9. 4 to 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=932088 (may not work)