Potato, Bean, And Yogurt Soup
- 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
- Saute 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.
- 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.
red potatoes, celery, carrot, extra virgin olive oil, navy beans, salt, dill weed, garlic, lowsodium chicken, yogurt, freshly ground pepper
Taken from www.myrecipes.com/recipe/potato-bean-yogurt-soup (may not work)