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| Mexican Black Bean Soup Recipe |
Category: Soups / Meats
Rating:
N/A
Servings: 4
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Ingredients
1 ; -ann miner, (yxhv46a)---
1 large onion; chop fine
1 centiliter garlic; chop fine
1 large carrot; chop coarse
1 teaspoon ground cumin
4 oz turkey sausage or ham; chop coarse
32 oz cn black beans; drain, rinse
28 oz chicken broth
1 cup frozen corn
1/2 cup instant brown rice; uncooked
1 cup water
1 tablespoon lime juice
1/2 cup salsa or picante sauce
Cooking Directions:
Spray medium nonstick saucepan with PAM. Cook onion, garlic, carrot, cumin (adding a small amount of chicken broth if needed) for 3 minutes. Add sausage/ham; cook 1 minute. Place 1/2 the beans, and 1/2 c. chicken broth in a blender or food processor. Whirl until pureed. Add this to saucepan with remaining broth and beans, plus the corn, rice, and water. Bring to boiling; reduce heat to medium-low and simmer 10 minutes. Stir in lime juice and salsa/picante sauce. Boil 1 minute and serve. about 7 g. fat for one-fourth of the recipe (a hearty serving). Posted to MC-Recipe Digest by "M. Hicks" on Feb 5, 1998
meats,soups,beans,tex-mex,low-fat
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