Hearty black bean soup Recipe

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Hearty black bean soup

Artist:	_	Yield:	4
Categories:	Soups & Stews, Vegetables	Rating:	0
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Ingredients:

1	tbsp	Olive Oil
1	large	Onion, finely chopped
1		Clove Garlic, finely chopped 1 ?c Low-Sodium Chicken Broth
1	large	Carrot, coarsley chopped
1	tsp	Ground Cumin
4	oz	Canadian Bacon, coarsley
		Chopped
32	oz	Cans Black Beans, drained
		And rinsed
1	cup	Frozen Corn Kernels, thawed
1	cup	Water
1		Lemon
1/2	cup	Instant Converted Rice

Procedures:

1	Heat oil in a medium-sized saucepan.
2	Add onion, garlic, carrot and cumin; saute, stirring, for 3 minutes.
3	Add bacon; saute 1 minute.
4	place half of beans and ?cup of chicken broth in a blender or food processor.
5	Whirl until pureed.
6	Add to saucepan with remaining broth, remaining beans, corn and water.
7	Bring to a boil.
8	Reduce heat to medium-low; simmer 5 minutes until carrot is tender.
9	cut 4 slices from lemon, reserve for garnish.
10	Juice remaining lemon.
11	Stir lemon juice and rice into saucepan.
12	Boil 1 minute.
13	Cover, and remove from heat.
14	Let stand 7 minutes or until rice is tender.
15	Ladle soup into bowls.
16	Garnish each with lemon slice.
17	per serving: calories: 438, protein: 24g, fat: 7g, carbohydrates: 72g, sodium: 1,205mg, cholesterol: 14mg.
18	exchanges: 4 ?stacrh/bread, 1 ?medium-fat meat.