Bean Soup with Dill

 

When my husband and I were ecology graduate students in Alabama, a friend of ours from BYU (named Jay) came to check out the program. Jay arrived at the airport late one night and we took him to dinner at The Globe, our favorite restaurant in Northport (now closed, I fear). Jay noticed that I ordered dill salad dressing, and said he had a good recipe for me from Cooking Light. Unfortunately, Jay decided against Alabama and attended grad school somewhere else. But he did email me this recipe (and also Creamy Pesto), which have been staples for us ever since! Both are very popular and have been adopted by many of our friends in Maryland.

 Ingredients:

1 cup diced celery

Some of my ingredients!
 

4 medium carrots, shredded

2 cloves garlic, minced

2 Tbsp. margarine

8 c. vegetable broth

6 medium potatoes, peeled and diced ½”

4 tsp. dried dillweed

2 x 15.5 oz. cans great northern beans

1 c. sour cream

2 Tbsp. flour

2 tsp. salt

¼ tsp. black pepper

 

Directions:

1. In a large pot over medium heat, melt margarine. Add celery, carrot and garlic. Saute until tender.

2. Stir in broth, potatoes, and dill.

3. Turn up heat to high, and boil.

4. Reduce to medium-low heat and low-boil several more minutes, until potatoes are tender.

5. In a small bowl, combine sour cream, flour, salt and pepper.

6. Put sour cream mixture and beans in the pot of soup.

7. Cook and stir until it’s been bubbling for about five minutes.

 

Great with fresh rolls, biscuits, or breadsticks! Tonight I served Pillsbury flaky biscuits J.

 

*Notes: Fresh dill is a great garnish and very delicious in this soup.

 

The following ideas came with the recipe, but I usually don’t do them…

               «4 tsp. dried dillweed can be substituted with 4 Tbsp. fresh dill.

               «Sour cream can be substituted with yogurt.

               «Soup can be topped with shredded cheddar.

 

*Nutrition facts:

Ingredient	Calories	Fat (g)	Sodium (% RDA)	Carbs (g)	Fiber (g)	Protein (g)	Calcium (% RDA)
1 c. chopped celery	16	0	3	3	2	1	4
4 medium carrots	100	0	8	24	8	4	8
2 Tbsp margarine	210	24	15	0	0	0	0
6 medium potatoes	480	0.5	0	68	12	16	6
8 c. veg. broth	120	8	280	4	0	4	0
2 x 15.5 oz. great northern beans	630	0	119	112	42	49	28
1 c. sour cream	480	40	8	8	0	8	32
2 Tbsp. flour	55	0	0	12.5	0	1.5	0
2 tsp. salt	0	0	200	0	0	0	0
Total: (14.5 c.)	2091 kcal	72.5 g	633 %	231.5 g	64 g	83.5 g	78 %
1 cup soup:	144 kcal	5 g	43.5 %	16 g	4.5 g	6 g	5 %

 

*Calculated from food packaging and this website: http://nutritiondata.self.com

 I used “Blue Bonnet” brand margarine, “Knorr” brand vegetable bouillon cubes, “Bakers and Chefs” (Sams Club) brand flour, “Morton” brand salt, and “Great Value” (Walmart) brand great northern beans and sour cream.

 Shared at: Penny Pinching Party