Thick and Rich Red Bean Soup
| Yield: | 6 Servings |
| Categories: | Soups, Cuban |
| 1 | lb | Red kidney beans, soaked |
| 2 | qt | Water |
| 1 | Bay leaf | |
| 1 | lg | Green bell pepper, seeded & |
| DIVIDER | -- 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 |
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