Pot-Likker and Cranberry Bean Soup

Ingredients

• 1 cup dried cranberry beans
• 2 yellow onions, chopped
• 5 red potatoes, chopped
• 1 bunch kale or collard greens
• 4-5 cups vegetable stock
• salt
• pepper
• 2-3 tablespoons olive oil
• 2-3 tablespoons soy margarine

Directions

1. 1

   Put the beans and one of the onions in a soup pot and cover with vegetable stock. Simmer for 2 hours.

2. 2

   In a separate pot heat the oil, then add the other onion and the potato. Cook for 5-10 minutes or until potatoes are about half-way cooked, then salt generously.

3. 3

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

4. 4

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