Pantry soup: bean soup with carrot salsa
Yield: 4 Servings
Ingredients:
- 1 1/2 ts Vegetable oil
- 1 Onion chopped
- 2 Garlic cloves minced
- 3/4 ts Ground cumin
- 3/4 ts Ground coriander
- 38 oz Canned white kidney beans -drained and rinsed (2 cans)
- 3 c Vegetable/chicken stock
- 1 Carrot grated
- 4 ts Fresh coriander chopped -or parsley
- 1 ts Lemon juice
Instructions:
Salt Pepper In pot heat 1 ts oil over medium heat; cook onion and garlic for 3 minutes or until softened. Add cumin and coriander; cook for 1 minute. Add beans and stock; bring to boil. Reduce heat; simmer covered for 15 minutes. Meanwhile in bowl form the carrot salsa by stirring together carrot fresh coriander. lemon juice and remaining oil. Set aside. In food processor or blender pure soup until smooth; if necessary return to saucepan and heat through. Season with salt and pepper to taste. Laddle into bowls; top with carrot salsa Per Serving: about 275 calories 17 g protein 4 g fat 47 g carbohydrate very high source fibre good source iron Source: Canadian Living magazine Mar 95 Presented in article by Heather Howe "Fast & Fit: New Soup Supper" [-=PAM=-] PA_Meadows@msn.com
