Cuban Black Bean and Potato Soup
Servings
4Serving size
2 1/2 cupsThis recipe can easily be multiplied. This recipe keeps well for about 48 to 72 hours in the refrigerator.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 1 medium Red bell peppers (diced) |
| 1 Medium Green bell peppers (diced) |
| 1 pepper Jalapeno pepper (minced) |
| 2 15 ounce can Canned no salt added black beans (NOT drained or rinsed) |
| 4 cup Water |
| 1/8 tsp. Red Pepper Flakes (optional) |
| 1 1/2 tsp.. Ground cumin |
| 1 tsp. Chili powder |
| 5/8 tsp. Salt (1/2 tsp. + 1/8 tsp.) |
| 1 to taste Black pepper |
| 1 tsp.. Honey |
| 24 ounces Red potatoes (cut into 1/2 inch chunks) |
| 4 large Green onions (thinly sliced crosswise) |
Instructions
Add the onion and cook for about 5 minutes. Stir frequently.
Add half of the red and green peppers and cook for about three minutes.
Remove the pan from the heat and place the jalapeno and half of the cooked vegetables in a blender with one can of the black beans (including the liquid from the can).
Puree until smooth.
Return the pureed bean and vegetable mixture to the pan with the onions and peppers. Add the other can of black beans (again, not drained).
Add the water, red pepper flakes, cumin, chili powder, salt, pepper, and honey.
Stir and place the pan over medium low heat.
Simmer for 15 minutes. Stir occasionally.
Add the potatoes, stir, and simmer for 30 minutes. Stir occasionally.
Add the remaining uncooked diced peppers and the green onion.
Cook for 5 minutes and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
When we were researching this Cuban classic most of the recipes we consulted pureed all of the beans and vegetables and it is often served as a more traditional black bean soup with the addition of the potatoes. We like this version with the chunkiness of the potatoes but some texture from the half of the beans and veggies that are not pureed.