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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I modified a recipe from Country Living, trying to make it healthier. Ingredients:
3 lbs potatoes |
1 (15 ounce) can butter beans, rinsed and drained |
1 teaspoon salt |
1 (15 ounce) can refried beans |
3 tablespoons butter |
2 2/3 cups chicken stock |
1/2 teaspoon black pepper |
Directions:
1. 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.
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