Black Bean and Potato Soup (October 17, 2018)

Recipe from Vegetariantimes.com

Ingredients

• 1 small red bell pepper, diced (1 cup)

• 1 medium onion, diced (1 1/2 cups)

• 1 small green bell pepper, diced (1 cup)

• 6 cloves garlic, peeled and sliced

• 6 cups cooked black beans, divided

• 3 medium potatoes, peeled and diced (2 1/2 cups)

• 2 Tbs. white wine vinegar

• 1 Tbs. ground cumin

• 1 Tbs. fresh oregano leaves

• 1 bay leaf

• 1/2 tsp. salt

Preparation

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.