Title: Thick and Rich Red Bean Soup
Categories: Soups, Cuban
Yield: 6 Servings

1 lb Red kidney beans, soaked
2 qt Water
1 Bay leaf
1 lg Green bell pepper, seeded &
-- quartered

----------------------------------SOFRITO----------------------------------
1/4 c Olive oil
4 Garlic cloves, chopped
1 lg Onion, chopped
1 lg Green bell pepper, diced
1 c Tomatoes, coarsely chopped
1 tb Red wine vinegar
1/2 c Dry sherry
1/2 ts Oregano
1/2 ts Cumin
Salt & pepper

---------------------------------TO FINISH---------------------------------
2 md Potatoes, diced
1 c Butternut squash, diced
Olive oil to taste

Combine beans, water bell pepper & salt, bring to a boil & simmer for 1 1/2
to 2 hours. Add more water as needed.

SOFRITO: Heat oil in a skillet, saute the garlic, onion & bell pepper till
tender. Add tomatoes, vinegar, sherry, oregano, cumin, salt & pepper &
cook 10 minutes.

When beans are tender, add the sofrito, potatoes & squash. Stir to blend, &
cook over a low heat until the potatoes & squash are tender. Either serve
as is or puree. Drizzle some olive oil over each serving.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini