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Potato-Bean Soup

October 4, 2006
The Altoona Mirror
Submitted by Kathy Warynovich, Ebensburg

1/2 cup onion

1/2 cup celery

2 medium carrots, shredded

2 cloves garlic, crushed and minced

2 teaspoons olive oil or margarine

4 cups chicken broth

3 medium potatoes, peeled and cubed (3 cups)

2 tablespoons snipped fresh dill or parsley (can use 2 teaspoons dried chives)

1 15-ounce can great northern beans

1/2 cup low-fat sour cream

1 tablespoon flour

1/8 teaspoon white pepper

Cook onion, celery, carrots and garlic in oil or margarine 4 minutes or until tender. Stir in broth, potatoes and herbs; cover and simmer 20 minutes or until tender. Take out and mash half of potato mixture and return to pot. Stir in beans. Mix sour cream, flour, pepper and salt (if desired), and stir into soup. Cook 1 minute or until thickened and bubbly.

 
 

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