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Cuban Bean and Potato Soup

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Cuban Bean and Potato Soup

Cuban Bean and Potato Soup

Print RecipePin Recipe

  • Yield: 6 servings
  • You're needed for: 30 minutes
  • Until it's done: 30 minutes

A hearty, elevated soup that's great for the cold weather months.

Black Beans, Potatoes,

Ingredients:

  • extra virgin olive oil - 1 T (optional)
  • onion - 1/2 medium, peeled, chopped
  • red bell pepper - 1/2 large, stemmed, seeded, chopped
  • green bell pepper - 1/2 large, stemmed, seeded, chopped
  • garlic - 3 small cloves, peeled
  • white wine vinegar - 1 T
  • cumin - 1 1/2 T
  • dried bay leaf - 1
  • dried oregano - 1/2 T
  • salt - 1/2 t
  • vegetable broth - 4 cups (960 ml)
  • black beans - 3 1/2 cups, cooked, rinsed, drained,
  • potatoes - 1 1/2 small (140 g), baked

Instructions:

SAUTEE

  1. Heat oil (or water if you’re WFPB) over medium heat
  2. Add onions, peppers, and garlic
  3. Cook for 10 minutes

DEGLAZE

  1. Add vinegar to pan
  2. Add cumin, dried bay leaf, oregano, salt
  3. Cook for 1 minute to toast spices and coat vegetables with them

BLEND

  1. Place broth, 3 cups black beans, and sautéed vegetable mixture into the blender container
  2. Put the top on
  3. Start on low speed and ramp up to highest speed
  4. Blend for 6 minutes

TEXTURE

  1. Reduce speed to variable speed 7
  2. Remove lid plug
  3. Add 1 (100g) potato to the container through the lid plug
  4. Replace lid plug
  5. Blend for 15 seconds

GARNISH

  1. Garnish with black beans, small potato chunks, sour cream, and black pepper
  2. Enjoy!

Useful tips for Cuban Bean and Potato Soup

This is one of those recipes where you don’t need every ingredient. If you’re missing one or two, you should still make it (just like we did when we couldn’t find a green bell pepper!).

For useful tips, food photography and the full post, visit:
Lifeisnoyoke.com/cuban-bean-potato-soup/