Recipe - Mexican Black Bean Soup

;ann miner, (yxhv46a)
1 lg Onion; chop fine
1 cl Garlic; chop fine
1 lg Carrot; chop coarse
1 teaspoon Ground cumin
4 ounce Turkey sausage or ham; chop
coarse
32 ounce Cn black beans; drain, rinse
28 ounce Chicken broth
1 cup Frozen corn
One half cup Instant brown rice; uncooked
1 cup Water
1 tablespoon Lime juice
One half cup Salsa or picante sauce

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 One half the beans, and One half 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 mediumlow and simmer 10 minutes. Stir in lime
juice and salsa/picante sauce. Boil 1 minute and serve. about 7 g. fat for
onefourth of the recipe (a hearty serving).
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 5,
1998