Russian Bean and Potato Soup

I got this from vegetarian times. It is one of my favourite stews, especially when it gets cold out. When you serve it I generally add a little more sour cream and I always add a lot of sauerkraut. You can also add nonfat yoghurt. It is really good with a piece of sourdough bread and a salad. It also freezes well after being refrigerated.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 1  teaspoon  oil
• 1  large onion, thinly sliced
• 3  russet potatoes, cubed
• 1⁄3 lb green beans, 1-inch pieces
• 5  cups  vegetable stock
• 2  teaspoons whole wheat flour
• 1⁄3 cup low-fat sour cream
• 1  cup sauerkraut (fresh if possible)
• 1  teaspoon dill weed
•  salt and pepper

Directions

1. In large pot saute onions in oil.
2. Add potatoes and beans; cook for about 3 minutes
3. Add stock to prevent scorching.
4. Add remaining stock, lower heat and cook for about an hour.
5. Combine flour and sour cream.
6. Add to hot stew by spoonfuls; stir to blend.
7. Add sauerkraut and dill.
8. Cook for about ten more minutes.
9. Season with salt and pepper.