GREEN BEAN AND POTATO SOUP LITE - BOUNESCHLUPP
I recently posted a recipe for this traditional and authentic Luxembough dish - and since I'm trying to make it WW friendly, lightened it up for this! As written here, a serving has 3 WW points - with or without using fat free yogurt. We liked it - hope you do, too!
Provided by Carolyn Haas
Categories Vegetable Soup
Time 40m
Number Of Ingredients 13
Steps:
- 1. Clean beans and leeks, if using, and wash well, peel and wash potatoes, slice sausage. If using onion, peel.
- 2. Halve the leek lengthwise and cut the white part into fine strips or quarter onion and cut into fine slices. Cut the beans into approximately 1 inch pieces. Finely grate or mince the russet potato.
- 3. Spray and heat a large stock pot at medium temperature and lightly sauté the leek/ onion for a few minutes.
- 4. Add the water, bouillon, bay leaf and cloves (in a tea ball or similar to make it easier to remove later), add the beans and the finely grated or minced russet potato. Simmer for 15-20 minutes until beans are tender.
- 5. Then add the diced potatoes, cut into 1/2 inch cubes, the sausages and summer savory to the soup and simmer for another 10 minutes. Gently, stir in the light sour cream or yogurt, if using. Finally, season with salt, pepper and fresh grated nutmeg.
- 6. Remove bay leaf and cloves before serving.
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