Black Bean Soup (Jeremy Rifkin's)

• 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.

black beans, onions, peanut oil, green bell peppers, garlic, cumin, oregano, tomatoes, lemon juice only, salt, black pepper

Taken from recipeland.com/recipe/v/black-bean-soup-jeremy-rifkins-34887 (may not work)