Mexican Black Bean Soup
By: Anonymous
Published: Wednesday, December 9, 2009 - 10:11pm

Ingredients




1 lrg Onion, chop fine
1 cl Garlic, chop fine
1 lrg Carrot, chop coarse
1 teaspoon Ground cumin
4 ounces Turkey sausage or ham, chop coarse
32 ounces Cn black beans, drain, rinse
28 ounces Chicken broth
1 cup Frozen corn
1/2 cup Instant brown rice, uncooked
1 cup Water
1 tablespoon Lime juice
1/2 cup Salsa or picante sauce

Preparation

1 Spray medium nonstick saucepan with PAM. Cook onion, garlic, carrot, cumin 2 (adding a small amount of chicken broth if needed) for 3 minutes. Add sausage/ham; cook 1 minute. Place 1/2 the beans, and 1/2 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 medium-low and simmer 10 minutes. Stir in lime juice and salsa/picante sauce. Boil 1 minute and serve. about 7 g. fat for one-fourth of the recipe (a hearty serving).