Hearty black bean soup

Yield: 4 servings

Measure Ingredient
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
\N \N Chopped
32 ounces Cans Black Beans, drained
\N \N And rinsed
1½ cup Low-Sodium Chicken Broth
1 cup Frozen Corn Kernels, thawed
1 cup Water
1 \N Lemon
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

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