Thick & Rich Red Bean Soup

Directions

Combine beans, water bell pepper and salt, bring to a boil and simmer for 1½ to 2 hours.

Add more water as needed.

SOFRITO: Heat oil in a skillet, sauté the garlic, onion and bell pepper until tender.

Add tomatoes, vinegar, sherry, oregano, cumin, salt and pepper and cook 10 minutes.

When beans are tender, add the sofrito, potatoes and squash.

Stir to blend, and cook over a low heat until the potatoes and squash are tender.

Either serve as is or puree.

Drizzle some olive oil over each serving.