Mexican Black Bean Soup

Photo: flickr user VirtualErn

Ingredients

1 lrg Onion, chop fine

1 cl Garlic, chop fine

1 lrg Carrot, chop coarse

1 teaspoon Ground cumin

4 ounces Turkey sausage or ham, chop coarse

32 ounces Cn 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

Preparation

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. about 7 g. fat for one-fourth of the recipe (a hearty serving).