Cuban Black Bean and Potato Soup
Ingredients
- 1 medium onion, diced (1 1/2 cups) ⓘ
- 1 small red bell pepper, diced (1 cup) ⓘ
- 1 small green bell pepper, diced (1 cup) ⓘ
- 6 cloves garlic, peeled and sliced ⓘ
- 6 cups cooked black beans, divided ⓘ
- 3 medium potatoes, peeled and diced (2 1/2 cups) ⓘ
- 2 Tbs. white wine vinegar ⓘ
- 1 Tbs. ground cumin
- 1 Tbs. fresh oregano leaves ⓘ
- 1 bay leaf ⓘ
- 1/2 tsp. salt ⓘ
- Diced red onion and green bell pepper for garnish ⓘ
Instructions
- Saute onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften.
- Transfer to blender, and puree until smooth.
- Add 3 cups beans and 6 to 7 cups water; puree until mixture is consistency of thick soup.
- Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt.
- Bring to a simmer.
- Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft.
- Remove bay leaf.
- Garnish each serving with diced red onion and green bell pepper.
Nutrition & Diet Analysis (per serving)
623
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).