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

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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