Pot-Likker and Cranberry Bean Soup

1. 1

   Put the beans and one of the onions in a soup pot and cover with vegetable stock.

2. 2

   Simmer for 2 hours.

3. 3

   In a separate pot heat the oil, then add the other onion and the potato.

4. 4

   Cook for 5-10 minutes or until potatoes are about half-way cooked, then salt generously.

5. 5

   Top the potatoes with the kale or collard greens, turn down the heat and cook covered for about 15 minutes.

6. 6

   Carefully add this to the beans and simmer until the potatoes are fully cooked, about 15 more minutes.

7. 7

   Stir in the margarine and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.