Title: Mexican Black Bean Soup
Categories: Soups, Beans, Tex-mex, Meats, Low-fat
Yield: 4 Servings

;-ann miner, (yxhv46a)---
1 lg Onion; chop fine
1 cl Garlic; chop fine
1 lg Carrot; chop coarse
1 ts Ground cumin
4 oz Turkey sausage or ham; chop
-coarse
32 oz Cn black beans; drain, rinse
28 oz Chicken broth
1 c Frozen corn
1/2 c Instant brown rice; uncooked
1 c Water
1 tb Lime juice
1/2 c Salsa or picante sauce

Spray medium nonstick saucepan with PAM. Cook onion, garlic, carrot, cumin
(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).
Posted to MC-Recipe Digest by "M. Hicks" on Feb 5,
1998