Potato, Bean, and Yogurt Soup

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.

Prep Time: 20 minutes
Cook Time: 38 minutes
Stand: 10 minutes
Yield: Makes 8 1/2 cups (serving size: about 1 1/2 cups)

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.

Nutritional Information

Calories:

305 (0.0% from fat)

Fat:

6.7g (sat 1.2g,mono 4.3g,poly 1g)

Protein:

14.9g

Carbohydrate:

49.7g

Fiber:

7.1g

Cholesterol:

0.4mg

Iron:

3.2mg

Sodium:

773mg

Calcium:

98mg