New Potato & Edamame Soup

New Potato & Edamame Soup

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 small onion, chopped
  • ¼ cup chopped celery
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 pound tiny new potatoes, halved if large, or Yukon Gold potatoes, quartered
  • 2 (14 ounce) cans reduced sodium chicken broth
  • 1½ cups water
  • 1½ cups frozen shelled sweet soybeans (edamame)
  • 2 tablespoons snipped fresh herbs, such as basil and/or parsley
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup plain lowfat yogurt
  • Snipped fresh basil and/or parsley (optional)
  • Cracked black pepper (optional)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 1½ cup
  • Per serving: 241 calories; 8 g fat(1 g sat); 6 g fiber; 31 g carbohydrates; 14 g protein; 26 mcg folate; 1 mg cholesterol; 6 g sugars; 184 IU vitamin A; 36 mg vitamin C; 131 mg calcium; 2 mg iron; 503 mg sodium; 567 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat, 1 lean meat

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