Thick & Rich Red Bean Soup

1 lb Red kidney beans, soaked

2 qt Water

1 ea Bay leaf

1 lg Green bell pepper, seeded &

-- quartered

--SOFRITO

-- 1/4 c Olive oil

4 ea 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"