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Ingredients:
1 1/2 tsp vegetable oil
1 onion, chopped
2 garlic cloves, minced
3/4 tsp ground cumin
3/4 tsp ground coriander
38 oz canned white kidney beans drained a, nd rinsed (2 can
3 cup vegetable/chicken stock
1 carrot, grated
4 tsp fresh coriander, chopped or parsley
1 tsp lemon juice
1 salt
1 pepper
Instructions:
In pot, heat 1 ts oil over medium heat; cook onion and garlic for 3
minutes or until softened. Add cumin and coriander; cook for 1
minute. Add beans and stock; bring to boil. Reduce heat; simmer,
covered, for 15 minutes.
Meanwhile, in bowl, form the carrot salsa by stirring together carrot,
fresh coriander. lemon juice and remaining oil. Set aside.
In food processor or blender, pure soup until smooth; if necessary,
return to saucepan and heat through. Season with salt and pepper to
taste. Laddle into bowls; top with carrot salsa
Per Serving: about 275 calories, 17 g protein, 4 g fat, 47 g
carbohydrate very high source fibre, good source iron
Source: Canadian Living magazine, Mar 95 Presented in article by
Heather Howe "Fast & Fit: New Soup Supper"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
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Spicy Recipes
Mexico
Looksmart:
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Pantry Soup: Bean Soup With Carrot Salsa Recipe brought to you by Mexican Recipes To-Go
