reicie: green bean and potato soup

1 onion, halved and sliced

3 garlic cloves, minced

2 carrots, sliced

4 potatoes, diced

1/4 c. fresh dill, or 2 T. dry

1 T. fennel seeds, crushed, (or some diced fresh fennel fronds, if you have any leftover from that last box)

4 c. good-quality stock

2 big handfuls of green beans, sliced into 1″ lengths

1/2 c. plain yogurt or sour cream

1 1/2 c. cultured sauerkraut

Heat 2 T. olive oil in a soup pot. Add the onion and garlic and cook for about 5 minutes. Add the carrots, potatoes, dill, fennel, and stock. Bring to a boil, then reduce heat and simmer for about 15 minutes, until the potatoes are tender. Add the beans for 3 more minutes. Turn off the heat and stir in the yogurt or sour cream. Then stir in the ‘kraut. Taste and add salt and pepper as needed. Enjoy!

http://www.chicken-tender.com/2010/10/green-bean-potato-soup-with-sauerkraut.html