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Ingredientes
- 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
Direcciones
- 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.
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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% |
