Potato-Bean Soup(Lo-Fat) - cooking recipe

Ingredients

1/2 c. sliced celery
2 c. medium carrots, shredded
1 clove garlic, minced
2 tsp. oleo, melted
4 c. defatted chicken broth
3 medium potatoes, peeled and cut up (3 c.)
2 Tbsp. snipped fresh dill or 2 tsp. dried
1 (15 oz.) can cannellini beans or white navy beans or Great Northern beans, drained
1/2 c. low calorie dairy sour cream or plain low-fat yogurt
1 Tbsp. all-purpose flour
1/8 tsp. pepper

Preparation

In a large saucepan, mix and cook the celery, carrots and garlic in hot oleo over medium heat for 4 minutes or until tender. Carefully stir in broth, potatoes and dill.
Heat to boiling and reduce heat. Cover and simmer 20 to 25 minutes until potatoes are tender. With the back of a spoon, lightly mash 1/2 of the potatoes in the broth and add the drained beans.
In a small bowl, mix the yogurt or sour cream, flour, salt and pepper and stir into the potato mixture. Cook and stir until thick and bubbly. Cook and stir 1 minute more.
Freezes well.