Servings
4 s
Ingredients
- 1 teaspoon Vegetable oil
- 1
- 2
- 3/4 teaspoon Ground cumin and coriander
- 2 cans Each 19 oz. white kidney beans, drained and rinsed
- CARROT SALSA:
- 1 Carrot, grated
- 4 teaspoons Chopped fresh coriander or parsley
- 1 teaspoon Lemon juice
- 1/2 teaspoon 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.
- Posted to MM-Recipes Digest by “Cindy Hartlin”
- msn.com> on Apr 17, 1998