What is better on a cold dark January night than a warm bowl of soup at dinnertime? Combining potatoes and Great Northern beans, this soup makes a hearty, "comfort food" meal.
Dilly Bean Potato Soup - serves 12
1 1/2 cups celery - chopped
6 carrots - shredded
3 cloves garlic - minced
in a large soup pot sauté in 2T oil
12 cups chicken or vegetable broth
9 large potatoes - diced
salt to taste
add and simmer until potatoes are tender, 20-25 minutes. Mash some of the potatoes in the broth mixture for creamier texture.
8-9 cups cooked Great Northern beans
2T dried dill weed
Add to soup
1 1/2 cups plain yogurt or sour cream
Combine and stir into soup. Cook and stir until thickened.
This recipe comes from the Simply in Season cookbook by Mary Beth Lind and Cathleen Hockman-Wert.