Black Bean Soup (Jeremy Rifkin's) Recipe

Name: Black Bean Soup (Jeremy Rifkin's)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 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

Servings: persons

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
1/2 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

1
Soak the beans in water overnight.
2
Next day, in a large pot, simmer beans in 5 cups of water 1 hour or more, until tender.
3
Meanwhile, pour a small amount of oil in a frying pan and saute the onions, green pepper and garlic until tender.
4
Add the seasonings.
5
When vegetables are browned, add them to the soup pot along with the tomatoes and cook another half hour.
6
Add water if the soup is too thick.
7
Before serving, add the lemon juice.
8
Serve soup with a plate of corn chips, guacamole, and a fresh green salad.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups black beans, 4 medium onions coarsely chopped, 1 x peanut oil, 1 large green bell peppers chopped, and more.

Yes, Black Bean Soup (Jeremy Rifkin's) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Soup (Jeremy Rifkin's)

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