1 tsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
3/4 tsp ground cumin and coriander
2 can each 19 oz. white kidney beans, dra, ined and rinsed
1 carrot salsa:
1 carrot, grated
4 tsp chopped fresh coriander or parsley
1 tsp lemon juice
1/2 tsp vegetable oil
Directions
In saucepan, heat oil over medium heat; cook onion and garlic,
stirring occasionally, for 3 minutes or until softened. Add cumin and
ground coriander; cook for 1 minute.
Add kidney beans and stock; bring to boil. Reduce heat, cover and
simmer for 15 minutes.
Carrot Salsa: Meanwhile, in bowl, stir together carrot, fresh
coriander, lemon juice and oil; set aside.
In food processor or blender, puree soup until smooth; if necessary,
return to saucepan and heat through. Season with salt and pepper to
taste. Serve topped with carrot salsa. Makes 4 servings. Typed in
MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th
Anniversary Cookbook.
Servings: 4 servings
Bean Soup With Carrot Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Dip; Mexican; Soup
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into history, at least as far back as ancient Egypt, and possibly even further than that. However, mostly, these old cook books were just simple hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to experts in ancient history are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Continuing our culinary historical journey, there were a couple of interesting recipe books from the 14th Century ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are not about the curry that appears on menues today, but instead accounts of the types of food prepared by the cooks of the rich people of that period. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, such as rosemary and coriander. The introduction of these new culinary ideas led to an increase in manuscripts on food, some of which are now in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Europe competed with each other to lay on the best banquets, and as a consequence, cooks and their recipe collections were highly sought after. However, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes of the day. The TV revolution brings us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Bean Soup With Carrot Salsa recipe.
