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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup, diced | celery, diced | 1/2 | cup, chopped | Onion, chopped | 4 | cups | chicken broth, fat free, Health Valley | 3 | cups diced | potatoes - Red, leave skin on | 2 | cups | white beans, can (16 oz.) | 1 | teaspoon | black pepper | 2 | teaspoons | unsalted butter, cold | 2 | teaspoons | garlic powder (I use garlic/parsley blend) | 1 | teaspoon | parsley flakes (fresh can be used) | 1 | tablespoon | wheat flour, wholewheat (I use ThickenThin) | 1/4 | cup | fat free half and half |
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Steps
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Sequence
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Step
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| | 1 | In large saucepan cook celery and onion in butter or margarine over medium heat for approximately 4 min or until tender. | | 2 | Carefully stir in broth, potatoes and spices. Bring to a boil; reduce heat and simmer covered for 20 - 25 min or until potatoes are tender. | | 3 | With the back of a spoon, lightly mash about 1/3 of the potatoes. | | 4 | Drain juice from beans and rinse. Add to soup and lightly mash 1/3 of the beans with the back of a spoon. | | 5 | Mix flour (or other thickener) with small amount of cold water. Add to soup. Bring to boil and cook for 1 min. Use more if you desire a thicker soup. | | 6 | Add half and half (approximately 1/4 cup) to soup until desired color. I use fat free half and half. |
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