| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Soups |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Black beans |
| 4 |
md |
Onions; coarsely chopped |
|
|
Peanut oil |
| 1 |
lg |
Green pepper; chopped |
| 4 |
lg |
Garlic cloves; finely chopped |
| 1 |
ts |
Cumin |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Dried mustard |
| 2 |
c |
Tomatoes, fresh; peeled, chopped for use OR |
| 1 1/2 |
c |
Tomatoes, canned |
|
|
Juice of 1 lemon |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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 saute 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.
Recipe by Carol Rifkin, Jeremy's wife
Greenhouse Crisis Foundation/ MM by Dianne Smith/DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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