6 sm. red new potatoes
1 c. chopped onions
3 tbsp. butter
1 c. spinach, chopped
1/2 c. basil, minced
1 c. chicken stock
2 tbsp. parsley, chopped
1/2 tsp. salt
1 pinch of white pepper
1 c. whipping cream
12 oz. dry black beans
8 c. water
1 lg. onion, chopped
2 green peppers, chopped
2 garlic, minced
1/2 c. olive oil
1 ham hock
2 bay leaves
1 tbsp. salt
1 oz. salt free bacon
1/2 c. vinegar
2 c. rice, cooked
1 onion, chopped

Boil potatoes 15 minutes; cool slightly and pull off skins. Cut into large chunks; set aside. Saute onion in butter. Add spinach and basil; stir 1 minute. Add stock, potatoes, parsley, and salt and pepper. Simmer over low heat 10 minutes. Cool mixture slightly and puree in blender. Transfer to large bowl. Stir in cream. Chill soup thoroughly. At serving, adjust seasonings; thin soup with milk if desired.