White Bean and Potato Soup with Lemon and Dill

• Produce

  • 2 tsp Dill
  • 1 Garlic cloves
  • 1 can Navy beans
  • 1 Onion, small
  • 3 Yukon gold potatoes, medium

• Refrigerated

  • 3/4 cup Almond milk, plain

• Canned Goods

  • 4 cups Chicken or vegetable broth

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • Juice of a half of a lemon

Found on theprettybee.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 4 cups chicken or vegetable broth
• 3 medium Yukon Gold potatoes, peeled and cubed
• 1 or 2 garlic cloves, minced
• 2 t. dill
• 1 can (15-1/2 ounces) navy beans, rinsed and drained
• ¾ cup plain almond milk (or regular milk if you are not vegan)
• Juice of a half of a lemon
• Salt and pepper to taste

Directions

• In a large saucepan, cook onion in olive oil until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
• Stir in the beans. Blend soup with hand blender, but not too well, there should still be chunks of potato. Add lemon juice and stir, then add almond milk. Cook over low heat for 5 minutes or until heated through (do not boil).