Cuban Bean And Potato Soup

Enjoy this hearty, cold weather soup.

Ingredients

• 1 Tablespoon extra virgin olive oil
• ½ medium (40 g) onion, peeled, chopped
• ½ large (80 g) red bell pepper, stemmed, seeded, chopped
• ½ large (80 g) green bell pepper, stemmed, seeded, chopped
• 3 small garlic cloves, peeled
• 1 Tablespoon white wine vinegar
• 1 Tablespoons ground cumin
• 1 small dried bay leaf
• ½ Tablespoon dried oregano
• ¼ teaspoon salt, optional
• 4 cups (960 ml) vegetable broth
• 3 (730 g) black beans, rinsed, drained, divided use
• 1 small (140 g) potatoes, baked, divided use

Directions

1. In a large sauté pan, heat the olive oil over medium-high heat. Add the onions, peppers, and garlic and cook for 8 to 10 minutes.
2. Deglaze the pan with vinegar and add the cumin, dried bay leaf, oregano, and salt. Cook for 1 minute, toasting the spices and coating the vegetables with them.
3. Place vegetable broth, 2 cans (500g) black beans, and sautéed vegetable mixture into the Vitamix container in the order listed and secure the lid.
4. Start the blender on its lowest speed, then quickly increase to its highest speed.
5. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
6. Reduce speed to Variable 7 and remove lid plug. Add potato and remaining black beans to the container through the lid plug opening. Replace lid plug and blend for an additional 15 seconds or until desired consistency is reached.

Nutrition

1 serving (352g)

• Calories: 220

• Total Fat: 3g

• Total Carbohydrate: 40g

  • Dietary Fiber: 11g
  • Sugars: 4g

• Protein: 11g

• Cholesterol: 0mg

• Sodium: 200mg