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Cuban Black Bean and Potato Soup
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Ingredient:

1 medium onion, diced (1 ½ 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 ½ cups)

2 Tbs. white wine vinegar

1 Tbs. ground cumin

1 Tbs. fresh oregano leaves

1 bay leaf

½ tsp salt

Details:

auté 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.

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. G

arnish each serving with diced red onion and green bell pepper.

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