Potato-bean soup

 
                              Potato-Bean Soup
 
 Recipe By     : BH&G
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main courses, vegetarian*        Soups and stews*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           sliced celery
    2      medium        carrots -- shredded
    1      clove         garlic -- minced
    2      teaspoons     margarine -- melted
    4      cups          chicken broth -- OR water
    3      medium        potatoes, peeled and cup up -- about 3 cups
    2      tablespoons   snipped fresh dill -- OR 2tsp dired
    1      15-oz can     cannellini or great northern beans -- drained
                         - - - - -
      1/3  cup           low-cal sour cream -- OR lowfat yogurt
    1      tablespoon    all-purpose flour
      1/8  teaspoon      pepper
 
 In a large saucepan, cook and stir celery, carrots, and garlic in hot
 margarine over medium heat for 4 minutes or till tender.
 Carefully stir in broth, potatoes, and dill.
 Heat to boiling; reduce heat.
 Simmer, covered, for 20-25 minutes or till potatoes are tender.
 With the back of a spoon, lightly mash about half of the poatoes in the
 broth.
 Add the drained beans to the potato mixture.
 
 In a small bowl, stir together sour cream or yogurt, flour, pepper, and
 salt, if desired; stir into potatoe mixture.
 Cook and stir till thickeneed and bubbly.
 Cook and stir 1 minute more.
 
 Makes 4-6 main-dish servings.
 
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 NOTES : Yummy