Ingredients:

• 1 medium onion, diced (1-1/2 C)
• 1 small red bell pepper, diced (1 C)
• 1 small green bell pepper, diced (1 C)
• 6 cloves garlic, minced
• 6 C cooked black beans, (I used canned–drained) divided
• 3 medium potatoes, diced (2-1/2 C)
• 2 Tbs white wine vinegar
• 1 Tbs cumin
• 1 Tbs fresh oregano leaves (I used dried)
• 1 bay leaf (I left this out)
• 1/2 tsp salt
• Green onions, sliced for a garnish
• Optional: vegan cheddar, Tofutti sour cream, salt and pepper

Directions:

1. In a large soup pot, saute the bell peppers, onions and garlic in a bit of water or vegetable broth for 2-3 minutes.
2. Transfer to a blender (or food processor) and blend until smooth.
3. Add 3 of the 6 cups of black beans, as well as 6-7 cups of water. Puree until the mixture resembles a thick soup. Transfer to the soup pot and add the rest of the beans, potatoes, vinegar and seasonings. Bring to a simmer; reduce to medium-low heat, cover, and simmer for 20 minutes. Garnish each serving with green onions and/or other optional ingredients. Enjoy!

Source: Epicurean Vegan

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