Black Bean and Potato Soup

Being gluten-free can be extremely tough at times, especially when you are craving a substantial carb to fill you up. It's when I get these cravings that I turn to potatoes--the perfectly filling gluten-free carb. And so black bean and potato soup became our next festive friday challenge.

Needed:

1 red onion
1 green bell pepper
6 cloves garlic, minced

3 cans cooked black beans

2 medium potatoes, peeled and diced
Seasonings: Salt/Pepper, Cumin, Oregano

Sauté chopped onion, bell peppers, and garlic in pan with 1 cup water over medium heat 2-3 minutes, or until vegetables soften.

Place half of vegetables in blender and purée until smooth. Add 3 cups beans and 6 to 7 cups water; puree until mixture is consistency of thick soup.

I think we may have blended our vegetables/beans a little too much, so I would suggest watching the consistency very closely.

Place the vegetable/beans puree and the remaining beans and sauteed vegetables to a large pot with chopped potatoes, cumin, oregano, and salt/pepper. Bring to a simmer. Reduce heat to medium-low, and cook for 20 minutes covered or until potatoes are soft.

The soup was good but slightly bland so perhaps our next attempt will include some cilantro or other powerful seasoning to spice things up a bit.