- 3 cloves garlic, chopped
- 2 large russet potatoes, peeled and cubed
- 1 large onion, chopped
- 4 ounces diced ham
- 1 1/2 cups chicken broth
- 1 1/2 cups water
- 1 teaspoon dried marjoram
- 1/4 teaspoon black pepper
- 12 ounces fresh green beans, trimmed
- 3 carrots, sliced
- 1/2 cup reduced-fat sour cream
- In a large saucepot or Dutch oven, combine the garlic, potatoes, onion, ham, broth, water, marjoram, and pepper. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes, or until the potatoes are very tender.
- Using a potato masher, mash the potatoes slightly, breaking them up to give the soup a chunky (not smooth) texture.
- Add the green beans and carrots, cover, and cook, stirring occasionally, for 10 minutes, or until tender. Add the sour cream and bring to a simmer, stirring constantly, until the soup is slightly thickened and creamy.