Recipe for Mexican Black Bean Soup 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lrg Onion, chop fine
1 cl Garlic, chop fine
1 lrg Carrot, chop coarse
1 tsp Ground cumin
4 oz Turkey sausage or ham, chop coarse
32 oz Cn black beans, drain, rinse
28 oz Chicken broth
1 cup Frozen corn
1/2 cup Instant brown rice, uncooked
1 cup Water
1 tbl Lime juice
Instructions:
Instructions: 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).

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