Potato-Bean Soup(Low-Fat Soup - Heart Healthy)
A hearty, low-fat potato and bean soup packed with fresh dill and tender vegetables, perfect for a wholesome, heart-healthy meal that’s easy to prepare and satisfying.
Ingredients
- 1/2 cup sliced celery ⓘ
- 2 medium carrots shredded ⓘ
- 1 clove garlic minced ⓘ
- 2 teaspoons margarine melted ⓘ
- 4 cups chicken broth ⓘ
- 3 medium potatoes peeled and cut up ⓘ
- 2 tablespoons fresh dill weed or 2 teaspoons dried dill weed ⓘ
- 1 (15 oz.) can Great Northern beans drained ⓘ
- 1/2 cup low-calorie dairy sour cream or plain nonfat yogurt ⓘ
- 1 tablespoon flour ⓘ
Instructions
- In a large saucepan, cook and stir celery, carrots and garlic in hot margarine over medium heat for 4 minutes or until tender.
- Stir in chicken broth, potatoes and dill.
- Bring to a boil; reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are tender. Lightly mash about half of the potatoes with the back of a spoon.
- Add the drained beans to the soup.
- In a small bowl, stir together sour cream or yogurt, flour, and salt if desired.
- Stir this mixture into the potato and bean soup.
- Cook and stir until the soup is thickened and bubbling.
Tips & Substitutions
For a heartier soup, consider adding diced tomatoes or spinach for extra nutrients. You can substitute the Great Northern beans with any white beans you prefer. If you're looking for a slightly thicker consistency, blend a portion of the soup before adding the beans. Use vegetable broth instead of chicken broth for a vegetarian option.
Serving Suggestions
Serve the Potato-Bean Soup with a sprinkle of fresh dill on top for a burst of flavor. It pairs beautifully with a slice of crusty whole-grain bread or a side salad. For a complete meal, consider serving it alongside Stuffed Chicken Breasts With Gravy or a light dessert to finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for quick meals, but be sure to stir in between heating for even warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Bean Soup(Low-Fat Soup - Heart Healthy) contains roughly 2237 calories, with 14g protein, 95g carbohydrates, and 207g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (126% of the Daily Value), and dietary fiber (82% of the Daily Value). Note that it is relatively high in sodium, at 2299mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by replacing the margarine with olive oil and using vegetable broth instead of chicken broth. Additionally, substitute the sour cream with a dairy-free yogurt or cashew cream for a creamy texture.
How can I make the soup spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños when sautéing the vegetables. You can also serve the soup with a side of hot sauce, allowing each person to adjust the spice level to their liking.
Can I use frozen vegetables in this recipe?
Absolutely! Frozen vegetables are a convenient option and can be used in place of fresh ones. Just be sure to adjust the cooking time slightly, as frozen vegetables may cook faster. Add them in after the broth and potatoes are boiling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).