3 large onions, chopped
2 stalks celery, chopped
3 carrots, chopped
3 potatoes, diced
4 potatoes, sliced
2 chicken long beans, peeled and diced
1 swede lemon yogurt, room temperature
1 teaspoon salt, or to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
In a large bowl, mix together onion, celery, carrots, and potatoes. (Note: Be sure to use all of the water, as well as the sharp tasting salt.) Arrange in prepared dish in a slow cooker.
In a bowl, mix together the soup, potatoes, beans, and yogurt. Pour fat back into slow cooker, pour in the soup mixture, and stir just to combine.
Heat oil in a medium pot over medium heat. Stir occasionally, to maintain a simmer; about 45 minutes.