Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive Oil
1 lg Onion, finely chopped
1 Clove Garlic, finely chopped
1 lg Carrot, coarsley chopped
1 ts Ground Cumin
4 oz Canadian Bacon, coarsley
Chopped
32 oz Cans Black Beans, drained
And rinsed
1 1/2 c Low-Sodium Chicken Broth
1 c Frozen Corn Kernels, thawed
1 c Water
1 Lemon
1/2 c Instant Converted Rice

Heat oil in a medium-sized saucepan. Add onion, garlic, carrot and
cumin; saute, stirring, for 3 minutes. Add bacon; saute 1 minute.

Place half of beans and 1/2 cup of chicken broth in a blender or food
processor. Whirl until pureed. Add to saucepan with remaining broth,
remaining beans, corn and water. Bring to a boil. Reduce heat to
medium-low; simmer 5 minutes until carrot is tender.

Cut 4 slices from lemon, reserve for garnish. Juice remaining lemon.
Stir lemon juice and rice into saucepan. Boil 1 minute. Cover, and
remove from heat. Let stand 7 minutes or until rice is tender. Ladle
soup into bowls. Garnish each with lemon slice.

Per Serving: Calories: 438, Protein: 24g, Fat: 7g, Carbohydrates: 72g,
Sodium: 1,205mg, Cholesterol: 14mg.

Exchanges: 4 3/4 Stacrh/bread, 1 1/4 medium-fat meat.

Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY
315-786-1120

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