Potato-Bean Soup(Low-Fat Soup - Heart Healthy) - cooking recipe

Ingredients

1/2 c. sliced celery
2 medium carrots, shredded
1 clove garlic, minced
2 tsp. margarine, melted
4 c. chicken broth (low-sodium broth may be used)
3 medium potatoes, peeled and cut up (3 c.)
2 Tbsp. fresh dill weed or 2 tsp. dried dill weed
1 (15 oz.) can Great Northern beans, drained
1/2 c. low-calorie dairy sour cream or plain nonfat yogurt
1 Tbsp. flour

Preparation

In large saucepan, cook and stir celery, carrots and garlic in hot margarine over medium heat for 4 minutes or until tender.
Stir in broth, potatoes and dill.
Heat to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. With the back of a spoon, lightly mash about half of the potatoes in the broth.
Add the drained beans.
In a small bowl, stir together sour cream or yogurt, flour and salt, if desired.
Stir this into the potato mixture.
Cook and stir until thickened and bubbling.
Yield:
4 to 6 servings.