Pantry Soup: Bean Soup With Carrot Salsa
Description
This Mexican dip features Vegetable oil, Onion, chopped, Cloves, minced. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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drained and rinsed (2 cans) 3 c Vegetable/chicken stock 1 Carrot, grated 4 ts Fresh coriander, chopped -or parsley 1 ts Lemon juice Salt Pepper In pot,
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heat 1 ts oil over medium
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heat ;
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cook onion and garlic for 3 minutes or until softened.
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Add cumin and coriander; cook for 1 minute.
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Add beans and stock; bring to boil.
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Reduce heat; simmer, covered, for 15 minutes.
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Meanwhile, in bowl, form the carrot salsa by stirring together carrot, fresh coriander.
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lemon juice and remaining oil.
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Set aside.
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In food processor or blender, pure soup until smooth; if necessary, return to saucepan and
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heat through.
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Season with salt and pepper to taste.
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Laddle into bowls; top with carrot salsa
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1229.4kcal
- % Daily Value *
- Total Fat 7.0g11%
- Saturated Fat 1.3g7%
- Cholesterol 0.0mg0%
- Sodium 19.4mg1%
- Total Carbohydrate 209.9g70%
- Dietary Fiber 61.4g246%
- Sugars 20.0g
- Protein 82.9g166%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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