| 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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