Potato, Bean, and Yogurt Soup

• 6 cups red potatoes, diced
• 1 cup celery, shopped
• 1 cup carrot, chopped
• 2 tablespoons olive oil
• 1 (16 ounce) can navy beans, rinsed and drained
• 1 12 teaspoons salt
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 6 cups low sodium chicken broth or 6 cups vegetable broth
• 12 cup plain fat-free yogurt
• black pepper

1. Saute first 3 ingredients in oil over mediium heat for 5 minutes.
2. Add navy beans and next 3 ingredients.
3. Cook, stirring often, 2-3 minutes.
4. Add broth, and bring to a boil.
5. Reduce heat to low, and simmer, stirring occasionally, 20-30 minutes.
6. Remove from heat, let stand 10 minutes.
7. Transfer potato mixture (draining out broth with a slotted spoon) into a blender and blend until smooth.
8. Return pureed mixture to broth, stirring until blended.
9. Stir in yogurt and add pepper to taste.
10. Enjoy!

red potatoes, celery, carrot, olive oil, navy beans, salt, dill, garlic, chicken broth, yogurt, black pepper

Taken from www.food.com/recipe/potato-bean-and-yogurt-soup-321225 (may not work)