Cuban Black Bean and Potato Soup
Cuban Black Bean and Potato Soup is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Vegetarian Times
green bell pepper
red bell pepper
white wine vinegar
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.
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.