Mexican black bean soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ;-ann miner, (yxhv46a)--- | ||
| 1 | large | Onion; chop fine |
| 1 | clove | Garlic; chop fine |
| 1 | large | Carrot; chop coarse |
| 1 | teaspoon | Ground cumin |
| 4 | ounces | Turkey sausage or ham; chop coarse |
| 32 | ounces | Cn black beans; drain, rinse |
| 28 | ounces | Chicken broth |
| 1 | cup | Frozen corn |
| ½ | cup | Instant brown rice; uncooked |
| 1 | cup | Water |
| 1 | tablespoon | Lime juice |
| ½ | cup | Salsa or picante sauce |
Directions
Spray medium nonstick saucepan with PAM. Cook onion, garlic, carrot, cumin (adding a small amount of chicken broth if needed) for 3 minutes. Add sausage/ham; cook 1 minute. Place ½ the beans, and ½ c. chicken broth in a blender or food processor. Whirl until pureed. Add this to saucepan with remaining broth and beans, plus the corn, rice, and water. Bring to boiling; reduce heat to medium-low and simmer 10 minutes. Stir in lime juice and salsa/picante sauce. Boil 1 minute and serve. about 7 g. fat for one-fourth of the recipe (a hearty serving).
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 5, 1998
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