Green Bean Soup
|Green beans||3 Cup (48 tbs), cleaned and snapped|
|Chicken broth||3 Cup (48 tbs)|
|Carrots||1 Cup (16 tbs), cleaned and grated|
|Green onion and tops||3 , trimmed and chopped|
|Plain low fat yogurt||1⁄3 Cup (5.33 tbs)|
Combine beans and 1 c. (250 mL) of broth in saucepan or Dutch oven.
Bring to boil, reduce heat and simmer until beans are tender.
Remove from heat.
Pour 1 c. (250 mL) of bean mixture into blender.
Puree, return to pan.
Add carrots, green onions, remaining broth and salt to the soup.
Simmer over low heat until mixture is hot.
Remove from heat; stir in yogurt.