Hearty black bean soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive Oil |
| 1 | large | Onion, finely chopped |
| 1 | Clove Garlic, finely chopped | |
| 1 | large | Carrot, coarsley chopped |
| 1 | teaspoon | Ground Cumin |
| 4 | ounces | Canadian Bacon, coarsley |
| Chopped | ||
| 32 | ounces | Cans Black Beans, drained |
| And rinsed | ||
| 1½ | cup | Low-Sodium Chicken Broth |
| 1 | cup | Frozen Corn Kernels, thawed |
| 1 | cup | Water |
| 1 | Lemon | |
| ½ | cup | Instant Converted Rice |
Directions
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 ½ 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: 4¾ Stacrh/bread, 1 ¼ medium-fat meat.
Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
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