Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 t Vegetable oil -beans, drained and rinsed
1 ea Onion, chopped 3 c Vegetable or chicken stock
2 ea Cloves garlic, minced 1 ea Carrot, grated
3/4 ts Cumin 4 t Fresh coriander or parsley
3/4 ts Coriander 1 t Lemon juice
2 cn (19oz each) white kidney Salt and pepper to taste

Saute onion and garlic until translucent. Add cumin and coriander and
saute another minute or so. Add beans and stock and cook, covered for
about 15-20 minutes. Stir grated carrot with fresh coriander, lemon
juice and remaining oil. Set aside to allow flavours to blend. When
beans are tender, puree until smooth. Serve in bowls with carrot
salsa on top of soup. Origin: Adapted from a recipe in Canadian
Living, March, 1995. Shared by: Sharon Stevens, March/95.

Submitted By SHARON STEVENS On 03-08-95

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