Potato, Bean, And Yogurt Soup

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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 1/2 teaspoons salt
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 6 cups low sodium chicken broth or 6 cups vegetable broth
• 1/2 cup plain fat-free yogurt
• black pepper

Recipe

• 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!