Potato-Bean Soup
Yield
4 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
celery
sliced |
|
| 2 | medium |
carrots
shredded |
|
| 1 | clove |
garlic
minced |
|
| 2 | teaspoons |
margarine
melted |
|
| 4 | cups |
chicken broth
or water |
|
| 3 | medium |
potatoes
peeled, cut up |
|
| 2 | tablespoons |
dill weed
snipped |
|
| 15 | ounces |
white kidney beans, canned
prefer cannellini |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
celery
sliced |
|
| 2 | medium |
carrots
shredded |
|
| 1 | clove |
garlic
minced |
|
| 1E+1 | ml |
margarine
melted |
|
| 946 | ml |
chicken broth
or water |
|
| 3 | medium |
potatoes
peeled, cut up |
|
| 3E+1 | ml |
dill weed
snipped |
|
| 433.5 | ml/g |
white kidney beans, canned
prefer cannellini |
Directions
Combine ingredients in a pot and simmer for 2 hours.
