Mexican Bean Soup^
INGREDIENTS:
8 c Chicken stock or water 1 1/2 c Red lentils
4 md Carrots, sliced 1 Tomato, chopped
4 Celery stalks, sliced 3 cl Garlic, crushed
1 md Onion, chopped 1 lg Bay leaf
1 Leek, chopped 1/8 ts Pepper
1 tb Fresh parsley, chopped 1/4 ts Ground thyme
8 c Chicken stock or water 1 1/2 c Red lentils
4 md Carrots, sliced 1 Tomato, chopped
4 Celery stalks, sliced 3 cl Garlic, crushed
1 md Onion, chopped 1 lg Bay leaf
1 Leek, chopped 1/8 ts Pepper
1 tb Fresh parsley, chopped 1/4 ts Ground thyme
Combine all ingredients in a large saucepan. Cook over medium heat 45 minutes. Puree 2 cups soup in blender. Mix with remaining soup in pot. Heat thoroughly and serve. Makes 8 servings.
Variations: Serve with lemon wedges for added zest. Or add 1 tablespoon miso for extra flavor.
Calories: 166 Protein: 14g Carbohydrates: 28g Fat: 0.5g, 0.03% Sodium: 38mg Cholesterol: 0mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95 Submitted
Variations: Serve with lemon wedges for added zest. Or add 1 tablespoon miso for extra flavor.
Calories: 166 Protein: 14g Carbohydrates: 28g Fat: 0.5g, 0.03% Sodium: 38mg Cholesterol: 0mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95 Submitted