Vegetable Chowder(Low-Fat) - cooking recipe

Ingredients

1/2 c. chopped celery
2 medium carrots, sliced
1 clove garlic
2 tsp. margarine
4 c. chicken broth
3 medium chopped potatoes (3 c.)
2 tsp. dried dill weed
1 (15 oz.) can either Great Northern or navy beans
1/2 c. sour cream or plain yogurt
1 Tbsp. flour

Preparation

In large pan, saute onion, pepper and garlic.
Add broth, potatoes and dill.
Simmer 20 to 25 minutes until tender.
Use back of spoon to mash (some) about half of the potatoes; add drained beans to potatoes.
In separate bowl, mix sour cream (or yogurt), flour, pepper and salt.
Stir into potato mixture; cook and stir until thickened and bubbly, about 15 to 20 minutes. Serve with salad and hard bread.
Contains 280 calories per serving.