| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Canadian | Soups/stews, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive Oil |
| 1 | lg | Onion, finely chopped |
| 1 | Clove Garlic, finely chopped | |
| 1 | lg | Carrot, coarsley chopped |
| 1 | ts | Ground Cumin |
| 4 | oz | Canadian Bacon, coarsley |
| Chopped | ||
| 32 | oz | Cans Black Beans, drained |
| And rinsed | ||
| 1 1/2 | c | Low-Sodium Chicken Broth |
| 1 | c | Frozen Corn Kernels, thawed |
| 1 | c | Water |
| 1 | Lemon | |
| 1/2 | c | Instant Converted Rice |
INSTRUCTIONS
Heat oil in a medium-sized saucepan. Add onion, garlic, carrot and cumin; saute, stirring, for 3 minutes. Add bacon; saute 1 minute. Place half of beans and 1/2 cup of chicken broth in a blender or food processor. Whirl until pureed. Add to saucepan with remaining broth, remaining beans, corn and water. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes until carrot is tender. Cut 4 slices from lemon, reserve for garnish. Juice remaining lemon. Stir lemon juice and rice into saucepan. Boil 1 minute. Cover, and remove from heat. Let stand 7 minutes or until rice is tender. Ladle soup into bowls. Garnish each with lemon slice. Per Serving: Calories: 438, Protein: 24g, Fat: 7g, Carbohydrates: 72g, Sodium: 1,205mg, Cholesterol: 14mg. Exchanges: 4 3/4 Stacrh/bread, 1 1/4 medium-fat meat. Source: Unknown Typed by Katherine Smith Posted to MM-Recipes Digest V4 #299 by roy@indy.net (Roy) on Nov 19, 1997
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