Potato, Bean, and Yogurt Soup Recipe

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Ingredients:

Serving

6 cups diced red potatoes (about 4 medium potatoes)
1 cup chopped celery
1 cup grated carrot
2 tbsp extra virgin olive oil
1 (16-oz.) can navy beans, rinsed and drained
1 1/2 tsp salt
1 tsp dried dill weed
1 tsp garlic powder
6 cups low-sodium chicken or vegetable broth
1/2 cup fat-free plain yogurt
freshly ground pepper to taste

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1282.11 Kcal (5368 kJ)
Calories from fat	399.19 Kcal
		% Daily Value*
Total Fat	44.35g	68%
Cholesterol	2.37mg	1%
Sodium	4343.24mg	181%
Potassium	6108.95mg	130%
Total Carbs	188.97g	63%
Sugars	26.05g	104%
Dietary Fiber	23.74g	95%
Protein	57.54g	115%
Vitamin C	96mg	160%
Vitamin A	1.1mg	37%
Iron	10.2mg	57%
Calcium	278.5mg	28%

Amount Per 100 g
Calories	46.79 Kcal (196 kJ)
Calories from fat	14.57 Kcal
		% Daily Value*
Total Fat	1.62g	68%
Cholesterol	0.09mg	1%
Sodium	158.49mg	181%
Potassium	222.93mg	130%
Total Carbs	6.9g	63%
Sugars	0.95g	104%
Dietary Fiber	0.87g	95%
Protein	2.1g	115%
Vitamin C	3.5mg	160%
Iron	0.4mg	57%
Calcium	10.2mg	28%

* 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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