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Ingredients:
1 tsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
3/4 tsp ground cumin and coriander
2 can each 19 oz. white kidney beans, dra, ined and rinsed
1 carrot salsa:
1 carrot, grated
4 tsp chopped fresh coriander or parsley
1 tsp lemon juice
1/2 tsp vegetable oil
Instructions:
In saucepan, heat oil over medium heat; cook onion and garlic,
stirring occasionally, for 3 minutes or until softened. Add cumin and
ground coriander; cook for 1 minute.
Add kidney beans and stock; bring to boil. Reduce heat, cover and
simmer for 15 minutes.
Carrot Salsa: Meanwhile, in bowl, stir together carrot, fresh
coriander, lemon juice and oil; set aside.
In food processor or blender, puree soup until smooth; if necessary,
return to saucepan and heat through. Season with salt and pepper to
taste. Serve topped with carrot salsa. Makes 4 servings. Typed in
MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th
Anniversary Cookbook.
Servings: 4
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Bean Soup With Carrot Salsa Recipe brought to you by Mexican Recipes To-Go
