Red Bean Sweet Potato Soup (Phase 1)

Serves 6 2 15oz cans red beans 1 lb sweet potato 1 tablespoon pureed fresh garlic 1 1/2 cups chopped onion 1 1/2 cups chopped green pepper 1 large bay leaf, crushed 1 1/2 teaspoons dried dill 1 tablespoon dried basil 1 tablespoon dried spearmint 1 tablespoon olive oil 2 cups tomato puree, canned 2 cups tomatoes with basil, canned salt and pepper balsamic vinegar or red wine vinegar or cider vinegar 1. Peel and chop the potatoes, setting aside in a bowl, covered with water. 2. In a 6 qt pot, saute the garlic, onion, and pepper with the bay leaf and other spices, in the olive oil. 3. When the vegetables are beginning to soften, add the canned tomato products and the beans. 4. Stir and let come to a boil. 5. Let boil briefly and then proceed. 6. Add the potatoes and cook until they soften and the soup begins to thicken. 7. Stir often enough to prevent burning. 8. When the potatoes are done through, season with salt, pepper and vinegar to taste. < Prev   Next >