Cuban Black Bean and Potato Soup

• 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
• Diced red onion and green bell pepper for garnish

1. Saute 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.
2. Transfer to blender, and puree until smooth.
3. Add 3 cups beans and 6 to 7 cups water; puree until mixture is consistency of thick soup.
4. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt.
5. Bring to a simmer.
6. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft.
7. Remove bay leaf.
8. Garnish each serving with diced red onion and green bell pepper.

onion, red bell pepper, green bell pepper, garlic, black beans, potatoes, white wine vinegar, ground cumin, oregano, bay leaf, salt, red onion

Taken from www.vegetariantimes.com/recipe/cuban-black-bean-and-potato-soup/ (may not work)