Cuban Black Bean and Potato Soup

Cuban Black Bean and Potato Soup

Cuban Black Bean and Potato Soup

I’m not feeling incredibly verbose today so you’ll have to forgive the brevity of this post. (Then again, who wants a long post? Let’s get to the cooking!) I’m really on a roll with this black bean soup thing. This looked delicious from the moment I read the recipe. I really like this recipe for Cuban Black Bean and Potato Soup from the Vegetarian Times website. Add this to the list of great soup ideas. I think next time I’m going to wait a bit and mash the potatoes along with the black beans. That should give this soup a more creamy texture. Try it for yourself and see.

Cuban Black Bean and Potato Soup
1 medium onion, diced (1 ½ 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 ½ cups)
2 Tbs. white wine vinegar
1 Tbs. ground cumin
1 Tbs. fresh oregano leaves
1 bay leaf
½ tsp. salt
Diced red onion and green bell pepper (optional garnish)

1. Sauté 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.
2. Turn off the heat, add 3 cups beans and 6-7 cups water or vegetable broth.
3. Mash with a potato masher until mixture is consistency you prefer.
4. Return mixture to the soup pot, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt.
5. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft.
6. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.

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