More soup!

If my friend, Genesis, hasn't tried this recipe from me, she better!:)  I made it last year for a dinner we had and everybody loved it.  My parents found the recipe in a Better Homes & Garden magazine.  I have the original magazine article with the recipe from 1992.  My parents were both teachers and on snow days my dad would tromp down to the grocery store to get all the ingredients to make it.  Good memories.  Here it is...

Potato-Bean Soup


1/2 Cup sliced celery
2 medium carrots, shredded
1 clove garlic, minced
2 tsp. margarine, melted
4 cups chicken broth
3 medium potatoes, peeled and cut up (3 cups)
2 Tbsp snipped fresh dill or 2 tsp. dried dillweed
1 15 oz can cannellini beans or great northern beans, drained
1/2 cup low-fat dairy sour cream or plain nonfat yogurt
1 Tbsp flour
1/8 tsp. pepper


In a large saucepan cook and stir, celery, carrots, and garlic in hot margarine over medium heat for 4 minutes or till tender.  Carefully stir in broth, potatoes, and dill.  Heat to boiling; reduce heat.  Simmer, covered, for 20 to 25 minutes or till potatoes are tender.  With the back of a spoon, lightly mash about half of the potatoes in the broth.  Add the drained beans to the potato mixture. 


In a small bowl stir together sour cream or yogurt, flour, pepper, and salt (if desired); stir into potato mixture.  Cook and stir till thickened and...(we aren't sure what the rest of the instructions are, but you don't need to know.  It'll turn out just fine).


It is a healthy "eat smart" recipe so you can stick with margarine and lower fat sour cream and not worry about a thing.  It does take a while to get the sour cream stirred into the mixture.  Just keep stirring.   It's yummy!  I promise.