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Name: Butterbean Soup with Tomato Salsa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 400-gram tin butterbeans; 1 Green chilli pepper; 1 Carrot finely chopped; 1 Leek white; 1 Onion diced; 2 Garlic crushed; 4 Rashers rindless smoked bacon; 1 ts Coriander seeds crushed; 1 ts Cumin seeds; 375 ml Chicken Stock; 2 tb olive oil; Salt and pepper

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INGREDIENTS

1 400-gram tin butterbeans
1 Green chilli pepper
1 Carrot ; finely chopped
1 Leek ; white
1 Onion ; diced
2 Garlic ; crushed
4 Rashers rindless smoked bacon
1 ts Coriander seeds ; crushed
1 ts Cumin seeds
375 ml Chicken Stock
2 tb olive oil
Salt and pepper

Servings

INSTRUCTIONS

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/

NOTES

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Butterbean Soup with Tomato Salsa

1 400-gram tin butterbeans
1 Green chilli pepper
1 Carrot finely chopped
1 Leek white
1 Onion diced
2 Garlic crushed
4 Rashers rindless smoked bacon
1 ts Coriander seeds crushed
1 ts Cumin seeds
375 ml Chicken Stock
2 tb olive oil
 Salt and pepper

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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Nutrition

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Serving Size: 1 Serving (1596g)
Recipe Makes: 1

Calories: 1328
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1328

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