Mexican Black Bean Soup

Course : Beans
Serves: 4
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1 large onion -- chop fine
1 clove garlic -- chop fine
1 large carrot -- chop coarse
1 teaspoon ground cumin
4 ounces turkey sausage or ham -- chop coarse
32 ounces 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 / Directions:

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.

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