Directions:
- Rinse and cut the potatoes into thirds. Drain and rinse butterbeans. Place them in a large pot with water to cover, add half the salt and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft - about 45 minutes. Drain the potatoes and beans, discarding the water, and return them to the pot. Mash them with a potato masher until the consistency you desire. Add the refried beans, butter and stir until melted. Add the chicken stock, pepper and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot. Can be garnished with scallions, cheese, and bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.13 Kcal (913 kJ) | ||
| Calories from fat | 46.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 8% | |
|---|---|---|---|
| Cholesterol | 13.85mg | 5% | |
| Sodium | 520.64mg | 22% | |
| Potassium | 672.65mg | 14% | |
| Total Carbs | 38.09g | 13% | |
| Sugars | 8.48g | 34% | |
| Dietary Fiber | 5.39g | 22% | |
| Protein | 6.16g | 12% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 1.8mg | 58% | |
| Iron | 1.8mg | 10% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 82.79 Kcal (347 kJ) | ||
| Calories from fat | 17.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 8% | |
|---|---|---|---|
| Cholesterol | 5.26mg | 5% | |
| Sodium | 197.61mg | 22% | |
| Potassium | 255.31mg | 14% | |
| Total Carbs | 14.46g | 13% | |
| Sugars | 3.22g | 34% | |
| Dietary Fiber | 2.04g | 22% | |
| Protein | 2.34g | 12% | |
| Vitamin C | 1.3mg | 6% | |
| Vitamin A | 0.7mg | 58% | |
| Iron | 0.7mg | 10% | |
| Calcium | 21.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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