potato leek bean soup
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 158.2
- Total Fat: 1.9 g
- Cholesterol: 3.1 mg
- Sodium: 922.3 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 6.3 g
- Protein: 8.3 g
White beans (I used 1/2 lb dried great northern beans)
3-4 potatoes cubed, skins on or off as you choose.
1 leek (or more to taste) sliced thin
1 cup shredded carrot (i used 2 carrots and didn't measure)
1/2 cup sliced celery (two heart stalks & didn't measure)
1 T. garlic
1 T. butter
1 cup nonfat yogurt or sour cream
4 T flour (to thicken. can be subbed to make gluten-free)
Pepper (to taste)
Salt (to taste)
1 T fresh snipped dill weed
4 C. broth or 1.5 vegetable bullion cubes + 4C water
I used 1/2 lb dried great northern beans, soaked overnight then boiled 1/2 hour. Then I mashed part of them with a potato masher to add thickness. One could run half the soup through a blender or food processor instead, or leave it all chunky.
add shredded carrot, leek, celery, garlic in any order you choose. brown lightly.
Add potatoes, dill, and broth (or bullion cubes & water). boil 15-25 minutes, until potatoes are done. Mash part of vegetable mixture with potato masher. add beans.
stir pepper and flour into yogurt. add yogurt mixture to soup & stir.
Salt to taste (or let the eaters salt as desired).
Serving Size: makes a big pot of soup. probably 8-12 servings
Number of Servings: 10
Recipe submitted by SparkPeople user HOOKTONTRAVEL.