This 30-minute potato and soybean soup is a hearty vegetarian meal.
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.
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.
2 starch, 1 fat, 1 lean meat