Recipe by Karyl Lee
This hearty soup was my first well-known personal recipe at my workplace and was a customer favorite.
Top Review by ladypit
I made this up yesterday so I could have something to take for lunches this week. My only problem with it was that it was way too thick. I felt like it needed some water added. I drained the water off of my soaking sweet potatoes but now wonder if maybe I was supposed to have put it in the soup. That said, this has wonderful flavor. Thanks.
- 1 lb red beans, cooked (or 2 15 oz can)
- 1 lb sweet potato
- 1 tablespoon pureed fresh garlic
- 1 1⁄2 cups chopped onions
- 1 1⁄2 cups chopped green peppers
- 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 (suggested Progresso)
- 2 cups tomatoes with basil, canned (suggested Progresso)
- salt and pepper
- balsamic vinegar or red wine vinegar or cider vinegar
Directions See How It's Made
- Peel and chop the potatoes, setting aside in a bowl, covered with water.
- Saute the garlic, onion, and pepper with the bay leaf and other spices, in the olive oil.
- (The pot will need to be about a 6 qt pot.) When the vegetables are beginning to soften, add the canned tomato products and the beans.
- Stir and let come to a boil.
- Let boil briefly and then proceed.
- Add the potatoes and water, and cook until they soften and the soup begins to thicken.
- Stir often enough to prevent burning.
- When the potatoes are done thru, season with salt, pepper and vinegar to taste.