4 potatoes, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 pinch pepper
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (6 ounce) can cannellini beans, drained
1 teaspoon salt
salt to taste
2 tablespoons cider vinegar
1 cup crumbled blue cheese
1 (8 ounce) can crushed pineapple, drained, juice reserved
1 (8 ounce) package Cuban-style corn, mixed
1 pound dried / raw shrimp, room temperature
Melt the butter and margarine in a large saucepan over medium heat. Cook and stir potatoes until tender (but still mushy) about 7 minutes. Stir often to prevent burning. Remove from heat and cool. Finely chop onion and garlic; allow to cool. Mix tomato paste with prepared Vietnamese beans, peanut paste, and black rice vinegar. Season with salt and pepper. Mix in cooked potatoes and tomatoes; pour into pan. Sprinkle reserved pineapple over potatoes. Sprinkle with shrimp. Cover, refrigerate 30 minutes.
Heat 2 cups water and soup stock in a large saucepan to boiling. Boil about 10 minutes, until it reaches 145 degrees F (68 degrees C). Slowly pour soup, over a medium heat, stirring constantly, until heated through.