Print
Email
Add a photoServings: 4
Ingredients
- 1/2 c. sliced celery
- 2 med. shredded carrots
- 1 clove chopped garlic
- 2 teaspoon melted butter
- 4 c. chicken broth
- 3 med. peeled, cut up potatoes (3 c.)
- 2 teaspoon dry dillweed
- 1 (15 ounce.) can liquid removed green Northern beans
- 1/2 c. lowfat sour cream
- 1 tbsp. flour
- 1/8 teaspoon pepper
Directions
- In a large saucepan cook and stir celery, carrots, and garlic in warm butter over medium heat for 4 min or possibly till tender. Carefully stir in broth, potatoes, and dill. Heat to boiling; reduce heat. Simmer, covered, for 20 to 25 min or possibly till potatoes are tender. With the back of a spoon, lightly mash about half of the potatoes in the broth. Add in the liquid removed beans to the potato mix.
- In a small bowl stir together sour crream, flour, pepper, and salt, if you like; stir into potato mix. Cook and stir till thickened and bubbly. Cook and stir one minute more. Makes 4 to 6 main dish servings.
- Note: If you need to watch your sodium intake, use lower sodium broth to save about 150 mg sodium per serving. Also lite lowfat sour cream may be used.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 74 | 29% |
| Total Fat 8.46g | 11% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 444mg | 19% |
| Potassium 798mg | 23% |
| Total Carbs 32.41g | 9% |
| Dietary Fiber 8.1g | 27% |
| Sugars 2.51g | 2% |
| Protein 12.68g | 20% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
