Dilly Potato Bean Soup

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* Exported from MasterCook *

 

Dilly Potato Bean Soup

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 82

Serving Size : 12 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups celery -- sliced 1/4 " thick

1 pound carrots -- baby, shredded

1 large onion -- shredded

1 cup oriental broth

2 cups Chicken Not*

6 medium potatoes -- diced

2 cloves garlic -- shredded

1 can soybeans

2 cans great northern beans

4 teaspoons dill weed -- dried

1 cup vegetable broth

salt and pepper -- to taste

 

Serving Size: 12

 

*From Dixie USA.

 

Process celery, carrots, onion and garlic in food processor. Place

vegetables in large stock pot, add 1 cup oriental broth, bring to a boil,

lower heat and simmer slowly about 20 minutes or until tender. Stir in

vegetable broth, potatoes and dillweed. Bring back to boil, reduce heat,

simmer covered 20-30 minutes or until potatoes are tender. With a potato

masher lightly mash the potatoes in the broth. Add the soybeans and 1 can

of great northern beans (in small bowl mash the other can of great northern

beans before adding). Simmer 30 minutes more.

 

Nutritional analysis: Calories 239, Fat 4, Cholesterol 0, Carbohydrate 39,

Protein 41, Sodium 271, [urn 1.196, Calcium 130.

 

Comment: this soup is best when made the day before and chilled in the

refrigerator. Heat well before serving.

 

 

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