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White Bean and Potato Soup with Lemon and Dill
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 (15-½ 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
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