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Cuban Black Bean and Potato Soup


  • 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 Tbsp white wine vinegar
  • 1 Tbsp ground cumin
  • 1 Tbsp fresh oregano leaves
  • 1 bay leaf
  • ½ tsp salt
  • Diced red onion and green bell pepper for garnish


1. Sauté 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 purée until smooth. Add 3 cups cooked beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.

3. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer.

4. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper

Adapted from Vegetarian Times

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