Adapted from the Vegan Gourmet

Ingredients:

All Blue potatoes

Pitted green olives

Tomatoes or tomato sauce (tomatoes can be frozen whole in season and used in soups, stews, and sauces during the winter).

Hot chile pickled in cider vinegar

Salt to taste

Preparation:

Cut potatoes into bite sized chunks.  Cut olives into quarters.  Dice hot chile and heat with apple cider vinegar.  Place potatoes, tomatoes or tomato sauce, olives, and pickled chile into a stock pot and cook until potatoes are tender.

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