Potato, Bean, and Yogurt Soup

Potato, Bean, and Yogurt Soup Recipe
Photo: Laurey W. Glenn; Styling: Lisa Powell Bailey
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.

Yield:

Makes 8 1/2 cups (serving size: about 1 1/2 cups)

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 38 Minutes
Stand: 10 Minutes

Nutritional 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

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

Preparation

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.