Recipe - Pantry Soup: Bean Soup With Carrot Salsa

1 One half teaspoon Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
Three fourths teaspoon Ground cumin
Three fourths teaspoon Ground coriander
38 ounce Canned white kidney beans
drained and rinsed (2 cans)
3 cup Vegetable/chicken stock
1 Carrot, grated
4 teaspoon Fresh coriander, chopped
or parsley
1 teaspoon Lemon juice
Salt
Pepper

In pot, heat 1 teaspoon oil over medium heat; cook onion and garlic for 3 minutes
or until softened. Add cumin and coriander; cook for 1 minute. Add beans
and stock; bring to boil. Reduce heat; simmer, covered, for 15 minutes.

Meanwhile, in bowl, form the carrot salsa by stirring together carrot,
fresh coriander. lemon juice and remaining oil. Set aside.

In food processor or blender, pure soup until smooth; if necessary, return
to saucepan and heat through. Season with salt and pepper to taste. Laddle
into bowls; top with carrot salsa

Per Serving: about 275 calories, 17 g protein, 4 g fat, 47 g carbohydrate
very high source fibre, good source iron

Source: Canadian Living magazine, Mar 95 Presented in article by Heather
Howe "Fast & Fit: New Soup Supper"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini