Cuban Black Bean and Potato Soup

This recipe is ready, from start to finish, in less than one hour. Vegan and gluten-free!

Ingredients:
1 medium onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided
3 medium potatoes, peeled and diced
2 Tbs. white wine vinegar
1 Tbs. ground cumin
1 Tbs. oregano leaves
1 bay leaf
1/2 tsp. salt

Directions:
1. Saute onion, bell peppers, and garlic in a saucepan with a little water or vegetable broth over medium heat for 2-3 minutes or until veggies soften. Transfer to blender and puree until smooth. Add 3 cups beans and 3-4 cups of water; puree 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, for 20 minutes or until potatoes are soft. Remove bay leaf before serving.

Recipe from March 2011 issue of Vegetarian Times magazine