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Black Bean Soup (Jeremy Rifkin's)

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Submitted by isieman

YIELD

8 servings

PREP

20 min

COOK

90 min

READY

10 hrs

Ingredients

2 473
CUPS ML BLACK BEANS
4 4
MEDIUM MEDIUM ONIONS
coarsely chopped
1 1
X X PEANUT OIL *
1 1
LARGE LARGE GREEN BELL PEPPERS
chopped
4 4
LARGE LARGE GARLIC CLOVES
finely chopped *
1 5
TEASPOON ML CUMIN
1 5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML PREPARED MUSTARD
dried
2 473
CUPS ML TOMATOES
peeled, chopped, or 1 1/2 cup tomatoes, canned
1 1
EACH EACH LEMON
juice only
1 1
X X SALT *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 93 5% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 23%
Sugars g
Protein 10g
Vitamin A 9% Vitamin C 48%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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