This 30-minute potato and soybean soup is a hearty vegetarian meal.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
10 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cook onion and celery in hot oil over medium heat for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute more. Add potatoes, chicken broth, and water. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add edamame; return to boiling. Reduce and simmer, covered, for 5 to 8 minutes or until potatoes and edamame are tender. Remove from heat; cool slightly.

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  • Place one-third of the potato-bean mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining potato-bean mixture. Return all mixture to the saucepan.

  • Stir in herbs and the ground black pepper. Ladle into bowls and top with yogurt and, if desired, additional herbs and/or cracked black pepper.

Nutrition Facts

241 calories; protein 13.5g 27% DV; carbohydrates 31g 10% DV; exchange other carbs 2; dietary fiber 5.9g 24% DV; sugars 5.8g; fat 7.5g 12% DV; saturated fat 1g 5% DV; cholesterol 0.9mg; vitamin a iu 184.2IU 4% DV; vitamin c 36.1mg 60% DV; folate 25.6mcg 6% DV; calcium 130.6mg 13% DV; iron 2.4mg 14% DV; magnesium 32.6mg 12% DV; potassium 566.5mg 16% DV; sodium 502.6mg 20% DV.