Dilly Bean Soup

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Flavorful, hearty soup that tastes a bit like a good dill dip you’d find at a party.


  • 1 1/2 cups celery, chopped
  • 6 carrots, shredded
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 12 cups chicken or vegetable broth
  • 9 large potatoes, diced
  • Salt, to taste
  • 8 to 9 cups cooked Great Northern beans
  • 2 tbsp dried dill weed
  • 1 1/2 cups (or more!) plain yogurt or sour cream
  • 3 tbsp flour
  • 3/4 tsp freshly ground pepper


  1. Heat oil in a large soup pot, and saute celery, carrots and garlic.
  2. Add broth, potatoes and salt and simmer until potatoes are tender, 20 to 25 minutes.
  3. Mash some of the potatoes in the broth mixture for a creamier taste.
  4. Add beans and dill weed to the soup.
  5. Combine yogurt or sour cream, flour and pepper and stir into soup. Cook and stir until thickened.