Instructions: Heat the red wine in a saute pan and cook the onion and garlic in red wine until soft.

Puree about 1/3 of the beans and 1/3 of the potatoes and 1/3 of the broth in a blender. Gradually add the remaining beans, potatoes and broth while continuing to puree. Pour into a saucepan and add the dill Simmer for 10 minutes, stirring occasionally.

NOTES : J&A Braun (2brauns@bellsouth.net) shared the basis for the following recipe, which we made the other night, and, of course, revised. I had problems pureeing the beans and potatoes in my ancient blender and needed to add some of the broth to get them moving.

We were amazed that it tasted so good, even without adding the salt and pepper of the original. The beans and potatoes must have had a lot of sodium in them, even though we did the rinsing and draining.

This recipe will become a standard around our house because it uses staples and my husband can now make it by himself.

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