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HEARTY BLACK BEAN SOUP
recipe by Mary T.
2 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, finely minced
1 carrot, coarsely chopped
1 teaspoon ground cumin
¾ cup Canadian-style bacon, coarsely chopped
2 (16 oz.) cans black beans, drained & rinsed
1 (13 ¾ oz.) can chicken broth
1 cup frozen corn kernels or 1 cup canned corn, drained
1 cup water
1 lemon
½ cup uncooked instant converted rice or 1 cup cooked rice
Heat oil in a medium sized pot; add onion, garlic, carrot and cumin. Sauté, stirring for 4 to 5 minutes. Add bacon; sauté 1 minute. Place half of the beans and ½ cup of chicken broth in blender or food processor, whirl until pureed. Add to the pot, along with remaining broth, beans, corn and water. Bring to a boil, reduce to a simmer and cook 5 minutes until carrot is tender. Cut 4 slices from lemon; reserve for garnish. Juice remainder of lemon; adding only enough lemon juice to the soup, to taste. Stir rice into the pot, boiling 1 minute. Cover and remove from heat. If using uncooked instant converted rice, let stand 8 minutes or until the rice is tender. Ladle soup into bowls. Garnish each with a lemon slice. Serve with warm flour tortillas or crusty bread. Makes 4 servings.
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