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"