Try this Butterbean Soup with Tomato Salsa recipe, or contribute your own.Suggest a better description
MMMMM--------------------FOR THE TOMATO SALSA------------------------- 6 Tomatoes; seeded and chopped 1 cn Kidney beans; chopped 1 Red onion; finely chopped 1 oz Coriander; fresh 1 oz Basil; fresh 1 Juice of lime 1 tb Olive oil For the soup: Heat a large pan and dry fry the cumin and coriander seeds. Crush in a pestle and mortar until a powder. In the same pan add the olive oil, onion and garlic and sweat. Add the chilli pepper, leek and carrot, then the bacon and ground spices and cook for 1-2 minutes. Then add the butterbeans and stock and bring to the boil, simmer for 10 minutes. Puree the soup in a food processor or pass through a sieve. Serve with creme fraich and flat leaf parsley. For the tomato salsa: Mix all the diced ingredients together, season with salt and pepper and drizzle with olive oil. Serve with the soup. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1596g)|
|Recipe Makes: 1|
|Calories from Fat: 616 (46%)|
|Amt Per Serving||% DV|
|Total Fat 68.4g||91 %|
|Saturated Fat 20.5g||102 %|
|Monounsaturated Fat 32.4g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 99mg||30 %|
|Sodium 3593mg||124 %|
|Potassium 2671.8mg||70 %|
|Total Carbohydrate 124.6g||37 %|
|Dietary Fiber 26.2g||105 %|
|Sugars, other 98.5g|
|Protein 57g||81 %|
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Calories per serving: 1328
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