In a large saucepan cook the carrots, celery and garlic in margarine until tender. Stir in the broth, potatoes, and dill weed. Cover and simmer for 20 to 25 minutes or until the potatoes are tender. With the back of a spoon, slightly mash about half of the potatoes against the side of pan. Stir in beans. Stir together the sour cream, flour, and pepper, stir into the potato mixture. Cook and stir until bubbly. Cook and stir for 1 minute more.
Makes 4 to 6 servings

Potato & Bean Soup 2

2 cups of dry navy beans
2 cups of chopped peeled potatoes
1 cup of chopped onions
1/2 cup of  shredded carrots
1 tablespoon of catsup
1 teaspoon of salt
Pepper to suit
Chopped ham, optional

Soak beans in 5 cups water in covered pan. Bring to boil, reduce heat; simmer for 2 minutes. Remove from stove, let stand in covered pan for 1 hour. Drain. Add fresh water about 8 cups. Bring to boil. Reduce heat, cook on medium heat 1 hour or until beans are tender. Add remaining ingredients, bring to boil. Reduce heat to simmer for 30 minutes.

Potato & Bean Soup 3

2 cups of green or wax beans, cut French style & in half
3 or 4 large potatoes, or new sm. potatoes, unpeeled, scrubbed & cut
1 large onion, chopped
8 ounces of sour cream
Water to cover
1/2 teaspoon of caraway seeds
1/2 teaspoon of cumin seed
1 teaspoon of dill weed
1/8 teaspoon of cayenne, optional
Salt to taste

In 2 tablespoons clarified butter or oil, sauté caraway and cumin. Add onions; sauté until soft. Add cut up potatoes and cook a few minutes, add beans and salt. Cover and simmer for at least 1/2 hour until tender. Add dill weed and sour cream. Heat through but do not simmer.