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Potato, Bean, and Yogurt Soup

Photo: Laurey W. Glenn; Styling: Lisa Powell Bailey
Prep time 20 mins
Cook time 38 mins
Stand time 10 mins
Yield Makes 8 1/2 cups (serving size: about 1 1/2 cups)
Try packing this soup warm or cold in an insulated container. The soup will retain its temperature (up to 4 hours hot; 6 hours cold), making it easy to store at your desk. The container's lid can double as a serving dish.

Ingredients

  • 6 cups diced red potatoes (about 4 medium potatoes)
  • 1 cup chopped celery
  • 1 cup grated carrot
  • 2 tablespoons extra virgin olive oil
  • 1 (16-oz.) can navy beans, rinsed and drained
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder
  • 6 cups low-sodium chicken or vegetable broth
  • 1/2 cup fat-free plain yogurt
  • Freshly ground pepper to taste

Nutrition Information

  • calories 305
  • caloriesfromfat 0.0 %
  • fat 6.7 g
  • satfat 1.2 g
  • monofat 4.3 g
  • polyfat 1 g
  • protein 14.9 g
  • carbohydrate 49.7 g
  • fiber 7.1 g
  • cholesterol 0.4 mg
  • iron 3.2 mg
  • sodium 773 mg
  • calcium 98 mg

How to Make It

  1. Sauté first 3 ingredients in hot oil in a Dutch oven over medium heat 5 minutes. Add navy beans and next 3 ingredients, and cook, stirring often, 2 to 3 minutes. Add broth, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 20 to 30 minutes. Remove from heat; let stand 10 minutes.

  2. Transfer about 4 cups potato mixture to a food processor or blender using a slotted spoon. Process 30 seconds or until smooth, stopping to scrape down sides. Return pureed mixture to Dutch oven, stirring until blended. Stir in yogurt; season with pepper to taste. Serve warm or cold. Store in refrigerator up to 1 week.