Mexican Black Bean Soup

Serving Size: 4
Categories: Soups And Stews, Meats, *Beans


1 large onion ; chop fine
1 centiliter garlic ; chop fine
1 large carrot ; chop coarse
1 teaspoon ground cumin
4 ounces turkey sausage or ham ; chop coarse
1 32 ounces 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


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 cup 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.





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