Cuban Black Bean and Potato Soup

Vegetarian Times

The distinctive flavor of this soup comes from a sofrito, a puréed mix of onions, garlic, and bell peppers.

Ingredient List

• 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

Directions

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. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.

2. 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.

Nutritional Information

Per 1-cup serving: Calories: 321, Protein: 18g, Total fat: 1g, Saturated fat: <1g, Carbs: 62g, Cholesterol: mg, Sodium: 610mg, Fiber: 18g, Sugars: 4g

This is an awesome soup for a crisp autumn day! I did add some frozen corn kernels to the recipe just because I love corn. I did not puree the beans too much...I like texture! Add hot sauce or sour cream to taste and add crushed tortilla chips just before eating. My kids loved this soup!