Cuban bean stew (TheFresh20)

My family LOVED this soup. My husband had three bowls. And BabyGirl had two. A keeper for sure.

 2 Tablespoons olive oil
1 red onion, cut into small dice
2 red bell peppers, cut into small dice
2 garlic cloves, minced or pressed
Kosher salt & black pepper
1 teaspoon dried oregano
½ teaspoon cumin
2 teaspoons white wine vinegar
1 ½ cups low sodium vegetable broth
2 – 14 ounce cans no salt added black beans with liquid plus
¼ teaspoon kosher salt
Pinch of cayenne pepper
1 cup diced ham , about 4 ounces


For Cuban black bean stew
1. Heat a large soup pot over medium heat and add in oil.  Once the oil is warm, add in the cut vegetables and garlic, sprinkle with salt & pepper, and season with dried oregano, cumin and
white wine vinegar.  Stir to combine, reduce heat to low/medium, and sweat the vegetables for 10 minutes.  After 10 minutes the vegetables will be softened and the onions will be translucent.

2. Add the broth and cans of black beans to the pan of cooked vegetables.  Stir to combine and add in salt and a pinch of cayenne pepper.  Simmer for 5 minutes.

3. Carefully remove about half of the beans and vegetables with a slotted spoon and place into the blender (use caution: hot liquids can cause pressure to build up in the blender).  Add just enough liquid to blend until fluid and smooth (only half of the soup), return to the pot, and stir in chopped ham if desired.  Gently simmer for 5-10 minutes.

4. Serve warm with quesadillas.