Healthy and Organic Mom

White Bean and Potato Soup with Dill and Lemon

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  • 1 tablespoon olive oil
  • 1 large sweet onion, diced
  • 4 cups organic chicken broth
  • 1 cup hot water
  • 5 medium organic gold potatoes, peeled and cubed
  • 2 organic carrots, peeled and diced
  • 8 garlic cloves, sliced
  • 4 Tbsp minced organic dill
  • 2 cans (15-1/2 ounces) organic cannellini beans, rinsed and drained
  • Juice of 2 lemons
  • Salt and pepper to taste


  1. In a large soup pot, cook onion in olive oil until tender. Stir in the broth, potatoes, carrots, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes and carrots are tender.
  2. Stir in the beans. Add lemon juice and stir, then add salt and pepper to taste. Cook over low heat for 5 minutes or until heated through.

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