Bean soup with carrot salsa
Salsa Soups Vegetables Beans Carrots
Last updated 6/12/2012 1:07:46 AM. Recipe ID 33919. Report a problem with this recipe.
Title: Bean soup with carrot salsa
Categories: Soups, Vegetables
Yield: 4 Servings
1 ts Vegetable oil
1 Onion, chopped
2 Cloves garlic, minced
3/4 ts Ground cumin and coriander
2 cn Each 19 oz. white kidney
-beans, drained and rinsed
1 Carrot, grated
4 ts Chopped fresh coriander or
1 ts Lemon juice
1/2 ts Vegetable oil
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 firstname.lastname@example.org Source: The Canadian Living 20th
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