Appetizers / Soups / Salads

Low-fat Low-sodium Potato Leek Soup w Beans is for Dinner.

Low-fat Low-sodium Potato Leek Soup w Beans takes 15 minutes to prepare.

Low-fat Low-sodium Potato Leek Soup w Beans takes 30 minutes to cook.

Low-fat Low-sodium Potato Leek Soup w Beans makes 8 servings.

The ingredients for Low-fat Low-sodium Potato Leek Soup w Beans are:

4 medium white potatoes, peeled and cubed
1/2 of a parsnip, diced or shredded
4 cups water
2 sprigs fresh rosemary
2 sprigs fresh thyme
Two cubes low-sodium vegetable broth
2 teaspoons Vegit or other vegetable-yeast flavoring powder (if you can't find this, throw in another 2 cubes of veg broth, but that'll up the sodium a bit)
2 leeks
1/2 of a medium size white onion, diced
2 Tbsp. unsalted butter
1 can nonfat evaporated milk
1 can no-salt-added white beans (cannellini or any other white bean), drained and rinsed

Here is how you make Low-fat Low-sodium Potato Leek Soup w Beans:

Peel and cube the potatoes. Strip the leaves of the rosemary and thyme from the stems, and discard the stems. Put the potatoes, parsnip, water, vegetable broth cubes, Veg-it, rosemary and thyme leaves in a large pot, bring to a boil, and let boil gently while you go on to the next step (the potatoes will boil for a total of about 25 minutes; you'll be adding other stuff in the meantime.)Slice the dark green tops off the leeks (you can save them for another use), and the bottom roots off. You will use the white and light green part of the leek, about 4-6 inches of leek. Rinse the leeks, then chop up into small slices. Dice the white onion. In a skillet, melt the unsalted butter. Saute the leek and onion for about 5 minutes, or until they begin to soften, then pour the leek, onion, and any melted butter still there into the pot with the potatoes and parsnips. Let the whole thing boil merrily along until a total of 25 minutes have elapsed from when the pot first came to a boil. Check a lump of potato with a fork to make sure it's soft (if not, boil another 5 minutes). Remove the pot from the stove, and transfer the contents to a blender or large food processor, and puree it. (This may take two batches if your blender or processor is small.) Return the puree to the pot, and add the evaporated milk and the beans. Stir thoroughly, and heat through - about 5 minutes. Serve hot. Add pepper and salt to taste to individual bowls of soup.A bowl (2 servings) of this with some low-sodium crackers is a decent winter supper. Add salad if you're convinced it's not a meal without green veggies, but remember that potatoes, onions, leeks and parsnips *are* veggies.Number of Servings: 8Recipe submitted by SparkPeople user BUNRAB.

The nutritional information for Low-fat Low-sodium Potato Leek Soup w Beans is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 251.9

• Total Fat: 3.4 g
• Cholesterol: 9.7 mg
• Sodium: 109.2 mg
• Total Carbs: 44.1 g
• Dietary Fiber: 6.4 g
• Protein: 11.2 g

The dietary needs meet for Low-fat Low-sodium Potato Leek Soup w Beans is Low Fat