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.jpg)
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:
covered percent of daily need
