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Cuban Black Beand Potato Soup
Nb persons: 6
Yield:
Preparation time:
Total time:
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1 | onion, diced |
1 | red bell pepper, diced |
1 | green bell pepper, diced |
6 | garlic cloved, diced |
6 c | black beans, cooked |
3 | potatoes, peeled and diced |
2 tbs | white wine vinegar |
1 tbs | cumin |
1 tbs | oregano |
1 | bay leaf |
1/2 tsp | salt |
1 | red onion, diced |
Saute onion, bell peppers, and garlic with little water or vegetable broth over med heat for 2-3 mins or until soft. Transfer to blender and puree till smooth. Add 3 c beans and 6-7c water; puree until consistency of thick soup.
Return mixture to pan and add remaining beans, potatoes, vinegar, cumin, oregano, baay leaf and salt. Bring to simmer, cover and simmer for 20mins or until potatoes are soft.
Serve with diced red onion as garnish
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