Bean Soup With Carrot Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Canadian | Soups, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | t | Vegetable oil |
| 1 | Onion, chopped | |
| 2 | Cloves garlic, minced | |
| 3/4 | t | Ground cumin and coriander |
| 2 | Each 19 oz. white kidney | |
| beans drained and rinsed | ||
| CARROT SALSA: | ||
| 1 | Carrot, grated | |
| 4 | t | Chopped fresh coriander or |
| parsley | ||
| 1 | t | Lemon juice |
| 1/2 | t | 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. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 295.3mg
Potassium: 424.3mg
Carbohydrates: 22.5g
Fiber: 7.7g
Sugar: 4.3g
Protein: 6.5g