Potato-Bean Soup

Ingredients

• 12 c sliced celery
• 2 medium carrots shredded
• 1 medium clove garlic minced
• 2 tsp margarine melted
• 4 c chicken broth
• 3 medium potatoes peeled and cut up at least 3 c
• 2 Tbsp snipped fresh dill or 1 tsp dried dill weed
• 1 15 oz can Great Northern beans drained
• 12 c low calorie sour cream
• 1 Tbsp all-purpose flour
• 18 tsp pepper

Directions

1. In large pot cook and stir celery carrots and garlic in hot margarine over medium heat for 4 minutes or until tender Carefully stir in broth potatoes and dill
2. Heat to boiling then reduce heat
3. Simmer covered for 20 to 25 minutes or until potatoes are tender
4. With back of large spoon or masher lightly mash about 12 of potatoes in the broth
5. Add drained beans to mixture