Yield: 4 servings
|1 tablespoon||Olive Oil|
|1 large||Onion, finely chopped|
|1 \N||Clove Garlic, finely chopped|
|1 large||Carrot, coarsley chopped|
|1 teaspoon||Ground Cumin|
|4 ounces||Canadian Bacon, coarsley|
|32 ounces||Cans Black Beans, drained|
|\N \N||And rinsed|
|1½ cup||Low-Sodium Chicken Broth|
|1 cup||Frozen Corn Kernels, thawed|
|½ cup||Instant Converted Rice|
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