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.
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
How to Make It
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.
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.