Mexican Black Bean Soup

Recipe Ingredients

1		Onion - chop fine (large)
1		Garlic - chop fine
1		Carrot - chop coarse (large)
1 teaspoon	5ml	Ground cumin
4 oz	113g	Turkey sausage or ham - chop coarse
1		Black beans - drain, rinse
28 oz	795g	Chicken broth
1 cup	62g / 2.2oz	Frozen corn
1/2 cup	80g / 2.8oz	Instant brown rice - uncooked
1 cup	237ml	Water
1 tablespoon	15ml	Lime juice
1/2 cup	118ml	Salsa or picante sauce

Recipe Instructions

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.

Source:
Wisconsin Maple Producers Council

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