Wednesday, March 16, 2011

Cuban Black Bean and Potato Soup

Not a very pretty picture. However, it was delicious. It made enough to feed an army. I love having enough to freeze for future dinners.

The recipe comes from Vegetarian Times.

What you need:

1 medium onion, diced (1 1/2 cups)
1 small red bell pepper, diced (1 cup)
1 small green bell pepper, diced (1 cup)
(I used two yellow bell peppers because that's what I had in my crisper)
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided (I used canned, so I didn't have to cook them first)
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 (I omitted this part, hence the not so pretty picture. The magazine photo is gorgeous).

What to do:

1. 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.

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.



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