Cuban Black Bean and Potato Soup

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan main course? Cuban Black Bean and Potato Soup could be an outstanding recipe to try. This recipe makes 6 servings with 341 calories, 20g of protein, and 2g of fat each. For $1.25 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 2995 people have made this recipe and would make it again. It will be a hit at your Autumn event. If you have bay leaf, oregano leaves, cooked black beans, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. With a spoonacular score of 100%, this dish is awesome. Similar recipes include Cuban Black Bean Soup, Cuban Black Bean Soup, and Cuban Black Bean Soup.

Servings: 6

 

Ingredients:

1 bay leaf

Diced red onion and green bell pepper for garnish

6 cups cooked black beans, divided

6 cloves garlic, peeled and sliced

1 small green bell pepper, diced (1 cup)

1 Tbs. ground cumin

1 medium onion, diced (1 ½ cups)

1 Tbs. fresh oregano leaves

3 medium potatoes, peeled and diced (2 ½ cups)

1 small red bell pepper, diced (1 cup)

½ tsp. salt

2 Tbs. white wine vinegar

Equipment:

sauce pan

blender

Cooking instruction summary:

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.

 

Step by step:


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. Transfer to blender, and purée until smooth.

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

4. 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.

5. Remove bay leaf.

6. Garnish each serving with diced red onion and green bell pepper.


Nutrition Information:

Quickview
290k Calories
17g Protein
1g Total Fat
53g Carbs
100% Health Score
Limit These
Calories
290k
15%

Fat
1g
2%

  Saturated Fat
0.33g
2%

Carbohydrates
53g
18%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
204mg
9%

Get Enough Of These
Protein
17g
35%

Vitamin C
150mg
183%

Folate
314µg
79%

Fiber
18g
75%

Vitamin A
3241IU
65%

Manganese
1mg
54%

Magnesium
145mg
36%

Vitamin B1
0.52mg
35%

Phosphorus
294mg
29%

Iron
5mg
29%

Vitamin B6
0.56mg
28%

Potassium
964mg
28%

Copper
0.43mg
22%

Zinc
2mg
16%

Vitamin B2
0.21mg
13%

Vitamin E
1mg
12%

Vitamin K
12µg
12%

Vitamin B3
2mg
11%

Calcium
93mg
9%

Vitamin B5
0.83mg
8%

Selenium
2µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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