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Ingredients

• 6 cups diced red potatoes (about 4 medium potatoes)
• 1 cup chopped celery
• 1 cup grated carrot
• 2 tablespoons extra virgin olive oil
• 1 (16-oz.) can navy beans, rinsed and drained
• 1 1/2 teaspoons salt
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 6 cups low-sodium chicken or vegetable broth
• 1/2 cup fat-free plain yogurt
• Freshly ground pepper to taste

Description

Try Packing This Soup Warm Or Cold In An Insulated Container. The Soup Will Retain Its Temperature (up To 4 Hours Hot; 6 Hours Cold), Making It Easy To Store At Your Desk. The Container's Lid Can Double As A Serving Dish.

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