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Cuban Black Bean and Potato Soup

Cuban Black Bean and Potato Soup

Cuban Black Bean and Potato Soup is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 100 %



bay leaf
6 servings

bell pepper
6 cups

black beans
6 cloves

1 cup

green bell pepper
1 Tbs

ground cumin
1 - 1/2 cups

1 Tbs

oregano leaves
2 - 1/2 cups

1 cup

red bell pepper
1/2 tsp

2 Tbs

white wine vinegar


  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.

Wine Pairing :