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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Mexican
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bean Soup With Carrot Salsa

Recipe Tags: Soup Recipes

Date Added: December 03, 2009


1 Teaspoon Vegetable Oil as needed
1 Unit Onion chopped
2 Unit Cloves Of Garlic minced (up to 4)
3/4 Teaspoon Coriander
2 Cans Kidney Beans drained and rinsed
1 Unit Carrot
1 Unit Carrot grated (optional)
4 Teaspoons Fresh Coriander or parsley
1 Teaspoon Lemon Juice depending on the
1/2 Teaspoon Vegetable Oil as needed
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1. In saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for 3 minutes or until softened.

2. Add cumin and ground coriander; cook for 1 minute.

3. Add kidney beans and stock; bring to boil. Reduce heat, cover and simmer for 15 minutes.

4. Carrot Salsa: Meanwhile, in bowl, stir together carrot, fresh coriander, lemon juice and oil; set aside.

5. In food processor or blender, puree soup until smooth; if necessary, return to saucepan and heat through.

6. Season with salt and pepper to taste. Serve topped with carrot salsa.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Beans, Sulfites, Garlic, Fructose Malabsorption, Cilantro, Onion allergies.
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