Before I started this challenge of cooking through Simply in Season
I used dried beans for the recipe. You can see how I cooked them in yesterday’s post.
Dilly Bean Potato Soup
1 1/2 cups celery chopped
6 carrots, shredded
3 cloves garlic clove, minced
12 cups chicken broth (I ran out of chicken broth, so I also added some vegetable broth and water)
9 large potatoes diced
salt to taste
8 cups Great Northern Beans
2 Tbs dill weed
1 1/2 cups plain yogurt
3 Tbs flour
3/4 tsp pepper
1. In large soup pot saute’ celery, carrots, and garlic in 2 T oil.
2. Add broth, potatoes, and salt and simmer 20-25 minutes, until potatoes are tender. Mash some of the potatoes for a creamier texture.
3. Add the beans and dill weed.
4. Combine yogurt, flour, and pepper and stir into soup until the soup is thickened.
Servings: 12
The verdict: Very tasty, filling, and I’m reminded again of why homemade is so much better than canned. I think next time I’ll add some kale.
Nutrition Facts
Serving size: 1/12 of a recipe (22.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 391.92
Calories From Fat (6%) 25.34
% Daily Value
Total Fat 2.82g 4%
Saturated Fat 0.96g 5%
Cholesterol 1.84mg <1%
Sodium 865.33mg 36%
Potassium 1664.37mg 48%
Total Carbohydrates 70.32g 23%
Fiber 13.14g 53%
Sugar 6.13g
Protein 22.96g 46%
I would have to say that this was one of the best things you’ve made. It was so good I went back for seconds and thirds. lol
I would use vegetable stock, but other than that, this soup is pressing all the right flavour buttons for me.
This year has been the first year that I have been soup-crazy! Lentil soup is my fave right now….
Thanks for stopping by and sharing my SITS day with me!
I love soup. I could eat it six days a week. Only six because I have to have Mexican food at least once a week. Now if I make tortilla soup, then it’s a great day cause it’s like getting my soup and my mexican food. On days like that, life is good.
Good stuff Wendy, looks awesome. Its kinda making me hungry.
Though, the sodium count is a lil up there… wondering if it’s from the broth? If I do a 60/40 spit with broth/water how do you expect that to turn out?
.-= FitJerk – Fitness Blog´s last blog ..FJs Intense Ab Workout =-.
Hi FJ,
Yes, the sodium would be from the broth and some from beans (if you used canned instead of from dried beans like I did). You can either cut the broth with water or just buy low sodium broth, which is what I did but I didn’t think to specify that when I went into my nutrition calculator program. You can also make your own broth, but I don’t do that often unless I’m making a soup with chicken in it – then I just throw a stewing chicken in the crock pot, and when I get home I skim off the fat and use the liquid it cooked in as chicken broth.Crazy how much sodium is in canned foods!
Sounds delicious! Stop by my blog I have something for you!
That looks so good! Thank you for the recipe!
Stopping by from SITS!
.-= Heather´s last blog ..Sleep No More Book Review =-.
I made this soup recently and it was a hit! I wasn’t sure about just using dill, so I cut back on that and added marjoram, paprika, celery seed, and basil. Next time I might add some fresh thyme and parsley, too. I liked it with the potatoes cut nice and small. I’ll add some onion next time too.
Sodium is an essential mineral and we need it. Don’t let the current medical dogma paradigm scare you out of eating salt. It’s just another hair-brained idea that makes no sense.
Read this and get yourself up to speed. http://www.westonaprice.org/vitamins-and-minerals/the-salt-of-the-earth
Beans should always be bought fresh, in bulk if you wish, and soaked overnight before use. Canned beans are a problem because the can linings contain BPA. I like pink beans and navy beans mixed together to make bean soup.