Potato, Bean, and Yogurt Soup

Potato, Bean, and Yogurt Soup
Photo by Laurey W. Glenn

Ingredients

  • ½ cup fat-free plain yogurt
  • 1 teaspoon dried dill weed
  • 1 ½ teaspoons salt
  • Freshly ground pepper to taste
  • 6 cups low-sodium chicken or vegetable broth
  • 1 teaspoon garlic powder
  • 1 (16-oz.) can navy beans, rinsed and drained
  • + 4 more ingredients
    • 6 cups diced red potatoes (about 4 medium potatoes)
    • 1 cup chopped celery
    • 1 cup grated carrot
    • 2 tablespoons extra virgin olive oil

1. Sauté 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...

View full recipe at My Recipes

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