Potato, Bean, and Yogurt Soup

Name: Potato, Bean, and Yogurt Soup
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams navy beans, rinsed and drained; 237 milliliters grated carrot; 237 milliliters chopped celery; 1 teaspoon dried dill weed; 2 Tbsps extra virgin olive oil; 118 milliliters fat-free plain yogurt; 1 teaspoon garlic powder; 4 servings Freshly ground pepper to taste; 1 liters diced red potatoes (about 4 medium potatoes); 2 teaspoons salt; 1 liters low-sodium chicken or vegetable broth

Potato, Bean, and Yogurt Soup is a gluten free and vegetarian main course. One serving contains 324 calories, 13g of protein, and 8g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for Autumn. If you have potatoes, carrot, celery, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 58 minutes.

Instructions

Saut first 3 ingredients in hot oil in a Dutch oven over medium heat 5 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add navy beans and next 3 ingredients, and cook, stirring often, 2 to 3 minutes.

Ingredients you will need

Navy Beans

Add broth, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 20 to 30 minutes.

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Broth

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.

Ingredients you will need

Pepper