Name: Bean Soup with Carrot Salsa
Ingredients: 1 ts Vegetable oil; 1 Onion, chopped; 2 Cloves garlic, minced; 3/4 ts Ground cumin and coriander; 2 cn Each 19 oz. white kidney beans, drained and rinsed; 1 Carrot, grated; 4 ts Chopped fresh coriander or parsley; 1 ts Lemon juice; 1/2 ts Vegetable oil

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Canadian	Soups, Vegetables	4	Servings

INGREDIENTS

1	ts	Vegetable oil
1		Onion, chopped
2		Cloves garlic, minced
3/4	ts	Ground cumin and coriander
2	cn	Each 19 oz. white kidney beans, drained and rinsed
1		Carrot, grated
4	ts	Chopped fresh coriander or parsley
1	ts	Lemon juice
1/2	ts	Vegetable oil

INSTRUCTIONS

           CARROT SALSA:
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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