Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Cuban Black Bean and Potato Soup

The distinctive flavor of this soup comes from a sofrito, a puréed mix of onions, garlic, and bell peppers.

The distinctive flavor of this soup comes from a sofrito, a puréed mix of onions, garlic, and bell peppers.

Servings
6

Ingredients

  • 1 medium onion, diced (1 1/2 cups)
  • 1 small red bell pepper, diced (1 cup)
  • 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.

Nutrition Information

  • Calories 321
  • Carbohydrate Content 62 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 18 g
  • Protein Content 18 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 610 mg
  • Sugar Content 4 g