Title: Thick & rich red bean soup
 Categories: Soups, Cuban, Vegetarian
      Yield: 6 Servings
 
      1 lb Red kidney beans, soaked
      2 qt Water
      1    Bay leaf
      1 lg Green bell pepper, seeded &
           -- quartered

MMMMM--------------------------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

MMMMM-------------------------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"