Black Bean Soup (Jeremy Rifkin's)

This black bean soup starts with dried beans soaked overnight, which gives you a thicker, more flavorful result than canned. The beans simmer until tender, then sauteed onions, green pepper, and garlic join the pot with cumin, oregano, and dry mustard. Tomatoes go in last for a chunky, textured soup.

Four onions might seem like a lot, but they’re the backbone of this recipe. Cooked until browned, they add a natural sweetness that balances the earthy black beans. The soup thickens on its own as some of the beans break down during the simmer, so there’s no need for a blender unless you prefer it smoother.

A squeeze of fresh lemon juice right before serving brightens everything and lifts the heavy, earthy flavors. Serve it with corn chips, guacamole, and a green salad for a complete meal.

Pro Tips

• Soak the beans overnight for the most even cooking. Quick-soaked beans work but can split and cook unevenly.
• Don’t add salt until the beans are fully tender. Salt toughens the skins and slows cooking.
• Add water if the soup gets too thick during the final simmer. It should be pourable but substantial.
• The lemon juice goes in at the end, not during cooking. Heat destroys its brightness.

Variations

• Puree half the soup and stir it back in for a creamier texture with some whole bean chunks.
• Add a diced chipotle pepper in adobo for a smoky, spicy kick.
• Top with sour cream, diced avocado, and fresh cilantro for a loaded bowl.