Recipe - Bean Soup With Carrot Salsa

1 teaspoon Vegetable oil
1 Onion, chopped
2 Cloves garlic, minced
Three fourths teaspoon Ground cumin and coriander
2 cn Each 19 oz. white kidney
beans, drained and rinsed
CARROT SALSA:
1 Carrot, grated
4 teaspoon Chopped fresh coriander or
parsley
1 teaspoon Lemon juice
One half teaspoon 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
cjhartlin@msn.com Source: The Canadian Living 20th Anniversary Cookbook.
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Apr 17, 1998