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New Potato & Edamame Soup
Diabetic Living Magazine
“This 30-minute potato and soybean soup is a hearty vegetarian meal.”
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)
1In 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.
2Place 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.
3Stir in herbs and the ground black pepper. Ladle into bowls and top with yogurt and, if desired, additional herbs and/or cracked black pepper.