Recipe of the Week: Black Bean and Potato Soup

Found the inspiration for this in the latest issue of Vegetarian Times. I thought it might be a little bland, but it turned out to be rich and delicious.  Here is how I made it:

1 medium onion, diced
2 red bell peppers, diced
4 cloves garlic, minced
3 medium potatoes, diced
6 cups cooked/canned black beans divided*
2 tablespoons white vinegar
1 tablespoon ground cumin
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
diced red onion, red pepper, and fresh spinach to garnish - optional

1. Saute onion, pepper, and garlic in a little water or vegetable broth until soft. About 2-3 minutes.
2. Transfer to a blender and puree until smooth.
3. Add 3 cups of beans and 6 cups of water and puree.
4. Return mixture to saucepan and add remaining beans, potatoes, cumin, oregano, bay leaf, salt and chipolte pepper. Bring to a simmer.
5. Reduce heat and simmer for aprox. 20 minutes or until the potatoes are cook through.
6. Garnish with red onion, pepper, and spinach if desired. 

Note: 6 cups of cooked beans are approximately 4 cans of black beans.

Other options: I think next time I'll add some diced tomatoes to cook in also.