Portuguese Red Bean Soup

Ingredients

1 carrot
1 onion
4 celery stalks
4 tomatoes, skinned and seeded
1 potato, peeled
8 ounces kidney beans, soaked overnight
2 ounces olive oil
2 ounces butter
1 1/4 teaspoon paprika
2 quarts chicken stock
3 tablespoons tomato paste
2 chorizo sausages
1 teaspoon cayenne pepper
salt and pepper to taste

Instructions

Chop fine all vegetables including tomatoes and the potato. Drain soaked beans, discarding liquid. In a medium pot, add olive oil and butter. When oil is hot, add chopped carrot, onion, celery, tomatoes. Saute, but do not brown. Add chopped potato, paprika, and chicken stock. When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste. Let cook 45-60 minutes, stirring occasionally. When beans are soft to the touch add sausage and cayenne pepper. Season to taste.