Potato-Bean Soup
| Yield: | 4 Servings |
| Categories: | Main Courses, Vegetarian, Soups |
| 1/2 | c | Sliced celery |
| 2 | md | Carrots; shredded |
| 1 | Clove garlic; minced | |
| 2 | ts | Margarine; melted |
| 4 | c | Chicken broth; OR water |
| 3 | md | Potatoes, peeled and cup up; about 3 cups |
| 2 | tb | Snipped fresh dill; OR 2tsp dired |
| 1 | 15-oz can cannellini or great northern beans; drained | |
| 1/3 | c | Low-cal sour cream; OR lowfat yogurt |
| 1 | tb | All-purpose flour |
| 1/8 | ts | Pepper |
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