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“I modified a recipe from Country Living, trying to make it healthier.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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