James's Bean Soup with Carrot Salsa
1 tsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
3/4 tsp ground cumin and coriander
2 can each 19 oz. white kidney beans, drained and rinsed
1 carrot salsa:
1 carrot, grated
4 tsp chopped fresh coriander or parsley
1 tsp lemon juice
1/2 tsp vegetable oil
In saucepan, heat oil over medium heat; cook onion and garlic,
stirring occasionally, for 3 minutes or until softened. Add cumin and
ground coriander; cook for 1 minute.
Add kidney beans and stock; bring to boil. Reduce heat, cover and
simmer for 15 minutes.
Carrot Salsa: Meanwhile, in bowl, stir together carrot, fresh
coriander, lemon juice and oil; set aside.
In food processor or blender, puree soup until smooth; if necessary,
return to saucepan and heat through. Season with salt and pepper to
taste. Serve topped with carrot salsa. Makes 4 servings
Nebraska
Lincoln