Russian Bean-and-Potato Soup (from Jenna)

This is SO good! It's really can be a one dish meal if you serve it with bread.

(from Vegetarian Times Complete Cookbook)
(Jenna: This is one that is excellent on cold fall days, if you like sauerkraut. It is great with a hearty bread. It serves 4 and only had 182 calories per serving!)

Ingredients:
1 tbs. vegetable oil
1 large onion, sliced thinly
3 russet potatoes, cubed
1/2 lb green beans, cut into 1-inch pieces
5 cups veggie stock
2 tablespoons whole-wheat flour (though bleached will do in a pinch)
1/3 cup lowfat sour cream
3/4cup sauerkraut (with juice- we usually drain off some of it, because it' just too bitter for me)
1 tbs. dried dill weed
salt and white pepper to taste (though black pepper will do)

1. In a large pot over medium-high heat, heat the oil and saute the onion until limp, about five minutes. Add the potatoes and green beans, and cook 3 minutes more, stirring frequently. Add the stock as needed to keep the potatoes from scorching; then add the remaining stock. Lower heat, cover and cook for 1 hour on your stovetop or three hours in a slow cooker.
2. Combine the flour and sour cream in a small bowl. Add to the hot stew by spoonfuls, stirring to blend. Add the sauerkraut and dill. Let cook 15 more minutes on stovetop or 30 minutes in the slow cooker. Season with salt and pepper (and an extra dollop of sour cream if you want!).