This robust black bean soup is a celebration of simple, wholesome ingredients transformed into a deeply flavorful meal. The base of slow-simmered black beans provides a creamy texture and satisfying protein, while the aromatic blend of cumin, oregano, and dried mustard adds warmth and complexity. Fresh tomatoes, onions, green peppers, and garlic are sautéed to bring out their natural sweetness before being folded into the pot. A bright splash of lemon juice right before serving lifts the heavy spices, creating a perfect balance of earthy and zesty notes. Ideal for chilly evenings or as a comforting lunch, this vegan dish is easy to prepare, budget-friendly, and naturally gluten-free. It pairs beautifully with crisp corn chips and fresh guacamole for a complete, satisfying experience.
Jeremy Rifkin’S Black Bean Soup
Description
This robust black bean soup is a celebration of simple, wholesome ingredients transformed into a deeply flavorful meal. The base of slow-simmered black beans provides a creamy texture and satisfying protein, while the aromatic blend of cumin, oregano, and dried mustard adds warmth and complexity. Fresh tomatoes, onions, green peppers, and garlic are sautéed to bring out their natural sweetness before being folded into the pot. A bright splash of lemon juice right before serving lifts the heavy spices, creating a perfect balance of earthy and zesty notes. Ideal for chilly evenings or as a comforting lunch, this vegan dish is easy to prepare, budget-friendly, and naturally gluten-free. It pairs beautifully with crisp corn chips and fresh guacamole for a complete, satisfying experience.Ingredients
Directions
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Rinse the black beans thoroughly and soak them in plenty of water overnight.
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Drain the soaked beans and place them in a large pot with 5 cups of fresh water.
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Bring the beans to a boil, then reduce heat and simmer covered for about 1 hour, or until tender.
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While the beans are cooking, heat peanut oil in a large frying pan over medium heat.
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Add the chopped onions, green pepper, and garlic to the pan.
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Stir in the cumin, oregano, and dried mustard, cooking for another minute until fragrant.
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Add the prepared tomatoes to the frying pan and cook for 2-3 minutes.
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Pour the vegetable mixture into the pot with the simmering beans.
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Continue to simmer the soup uncovered for another 30 minutes to allow flavors to meld.
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If the soup is too thick, add additional water as needed to reach your desired consistency.
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Season with salt and pepper to taste.
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Just before serving, stir in the fresh lemon juice.
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Ladle the hot soup into bowls and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 198.4kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 6.4mg1%
- Total Carbohydrate 38.1g13%
- Dietary Fiber 12.1g49%
- Sugars 4.6g
- Protein 11.8g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serving Suggestions:
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