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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.

Catherine S. Vodrey, East Liverpool, Ohio
Recipe by Southern Living August 2008

Gallery

Laurey W. Glenn; Styling: Lisa Powell Bailey

Recipe Summary

prep:
20 mins
cook:
38 mins
stand:
10 mins
total:
1 hr 8 mins
Yield:
Makes 8 1/2 cups (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

305 calories; calories from fat 0%; fat 6.7g; saturated fat 1.2g; mono fat 4.3g; poly fat 1g; protein 14.9g; carbohydrates 49.7g; fiber 7.1g; cholesterol 0.4mg; iron 3.2mg; sodium 773mg; calcium 98mg.
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