Black Bean Soup (Jeremy Rifkin's)
Yield
8 servingsPrep
20 minCook
90 minReady
10 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
black beans
|
|
| 4 | medium |
onions
coarsely chopped |
|
| 1 | x |
peanut oil
|
*
|
| 1 | large |
green bell peppers
chopped |
|
| 4 | large |
garlic cloves
finely chopped |
*
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
oregano
|
|
| ½ | teaspoon |
prepared mustard
dried |
|
| 2 | cups |
tomatoes
peeled, chopped, or 1 1/2 cup tomatoes, canned |
|
| 1 | each |
lemon
juice only |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
black beans
|
|
| 4 | medium |
onions
coarsely chopped |
|
| 1 | x |
peanut oil
|
*
|
| 1 | large |
green bell peppers
chopped |
|
| 4 | large |
garlic cloves
finely chopped |
*
|
| 5 | ml |
cumin
|
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
prepared mustard
dried |
|
| 473 | ml |
tomatoes
peeled, chopped, or 1 1/2 cup tomatoes, canned |
|
| 1 | each |
lemon
juice only |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Soak the beans in water overnight.
Next day, in a large pot, simmer beans in 5 cups of water 1 hour or more, until tender.
Meanwhile, pour a small amount of oil in a frying pan and sauté the onions, green pepper and garlic until tender.
Add the seasonings.
When vegetables are browned, add them to the soup pot along with the tomatoes and cook another half hour.
Add water if the soup is too thick.
Before serving, add the lemon juice.
Serve soup with a plate of corn chips, guacamole, and a fresh green salad.
