Potato, Bean, and Yogurt Soup Recipe

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Ingredients:

Serving

6 cups red potatoes, diced
1 cup celery , shopped
1 cup carrot, chopped
2 tbsp olive oil
1 (16 oz) can navy beans, rinsed and drained
1 1/2 tsp salt
1 tsp dried dill
1 tsp garlic powder
6 cups low sodium chicken broth
1/2 cup plain fat-free yogurt
black pepper

Directions:

Saute first 3 ingredients in oil over mediium heat for 5 minutes.
Add navy beans and next 3 ingredients.
Cook, stirring often, 2-3 minutes.
Add broth, and bring to a boil.
Reduce heat to low, and simmer, stirring occasionally, 20-30 minutes.
Remove from heat, let stand 10 minutes.
Transfer potato mixture (draining out broth with a slotted spoon) into a blender and blend until smooth.
Return pureed mixture to broth, stirring until blended.
Stir in yogurt and add pepper to taste.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	159.42 Kcal (667 kJ)
Calories from fat	48.1 Kcal
		% Daily Value*
Total Fat	5.34g	8%
Cholesterol	0.3mg	0%
Sodium	544.38mg	23%
Potassium	770.78mg	16%
Total Carbs	23.85g	8%
Sugars	3.37g	13%
Dietary Fiber	3.03g	12%
Protein	7.21g	14%
Vitamin C	12.1mg	20%
Vitamin A	0.2mg	5%
Iron	1.3mg	7%
Calcium	35.6mg	4%

Amount Per 100 g
Calories	46.26 Kcal (194 kJ)
Calories from fat	13.96 Kcal
		% Daily Value*
Total Fat	1.55g	8%
Cholesterol	0.09mg	0%
Sodium	157.98mg	23%
Potassium	223.68mg	16%
Total Carbs	6.92g	8%
Sugars	0.98g	13%
Dietary Fiber	0.88g	12%
Protein	2.09g	14%
Vitamin C	3.5mg	20%
Iron	0.4mg	7%
Calcium	10.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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