Bean Soup With Carrot Salsa Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Vegetable oil,
1: Onion, chopped
2 Cloves: garlic, minced
3/4 tsp: Ground cumin and coriander,
2 can: Each 19 oz. white kidney beans, drained and rinsed
CARROT SALSA:,
1: Carrot, grated
4 tsp: Chopped fresh coriander or parsley,
1 tsp: Lemon juice,
1/2 tsp: Vegetable oil,
Directions:
In saucepan, heat oil over medium heat; cook onion and garlic,
stirring occasionally, for 3 minutes or until softened. Add cumin and
ground coriander; cook for 1 minute.
Add kidney beans and stock; bring to boil. Reduce heat, cover and
simmer for 15 minutes.
Carrot Salsa: Meanwhile, in bowl, stir together carrot, fresh
coriander, lemon juice and oil; set aside.
In food processor or blender, puree soup until smooth; if necessary,
return to saucepan and heat through. Season with salt and pepper to
taste. Serve topped with carrot salsa. Makes 4 servings. Typed in
MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th
Anniversary Cookbook.
Source from luhu.jp
stirring occasionally, for 3 minutes or until softened. Add cumin and
ground coriander; cook for 1 minute.
Add kidney beans and stock; bring to boil. Reduce heat, cover and
simmer for 15 minutes.
Carrot Salsa: Meanwhile, in bowl, stir together carrot, fresh
coriander, lemon juice and oil; set aside.
In food processor or blender, puree soup until smooth; if necessary,
return to saucepan and heat through. Season with salt and pepper to
taste. Serve topped with carrot salsa. Makes 4 servings. Typed in
MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th
Anniversary Cookbook.
Source from luhu.jp